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Dark green, heart-shaped pepper, 3" by 4" nearly black fruits are called poblano when fresh and green, and ancho when it turns red and is dried. A standard Mexican/Southwest variety used for sauces and making chilie rellenos, with a distinctive rich flavor balanced by a nice heat that doesn't overpower.
Scoville heat scale 1,000 - 2,000 Plant outside after last frost or April 15th. Space 1 ½ to 1’ apart. Dig hole 2-3 times larger than root ball. Mix in ¼ to 1/3 compost, backfill, press lightly and water deeply. After a few weeks, before blossoms appear, give the plant ¼ to ½ cup organic vegetable fertilizer. Water deeply and thoroughly and do not allow to dry completely. Too little water will cause “dog - tail” or curled misshapen peppers. To harvest snip the stems with scissors or clippers
