Poblano peppers, also known as ancho peppers when dried, are mild chili peppers with a rich, earthy flavor and hints of sweetness. They are popular in Mexican cuisine, especially for making dishes like chile rellenos and sauces like mole poblano. Poblano peppers have a heat level ranging from mild to moderate, making them versatile for use in a variety of recipes.
Red spider mite, slugs, aphids, Colorado potato beetles, flea beetles, tomato hornworms, and nematodes
Watering
Poblano peppers thrive when soil is consistently moist, but not waterlogged. Avoid letting the soil dry out completely.
Harvesting
To harvest peppers wait when they reach the desired size and color. Use sharp scissors or pruning shears to cut the peppers from the plant, leaving a short stem attached. Avoid pulling or twisting the peppers to prevent damage to the plant. Harvest regularly to encourage more fruit production.
Culinary/ Uses
Poblano peppers are great for stuffing, grilling, roasting, and incorporating into soups, stews, and sauces.
