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Growing Ancho Gigantea Peppers in the Vegetable Garden

Begin by sowing the seeds indoors about 6-8 weeks before your area's last expected frost date. Fill seed trays or small pots with a high-quality seed-starting mix, ensuring good drainage and providing young plants with the nutrients they need to thrive. Plant the seeds at a depth of about .25 inch, covering them lightly with soil. Keep the soil consistently moist but not waterlogged, and maintain a temperature of around 70-85 F for optimal germination, which typically takes 7-14 days.

Once the seedlings emerge, ensure they receive plenty of light—at least 14-16 hours per day. Using grow lights can help prevent leggy growth. When the seedlings have developed a few sets of true leaves, it’s time to start the process of hardening off. This involves gradually acclimating the young plants to outdoor conditions to reduce transplant shock. Over the course of about 7-10 days, place the seedlings outside in a sheltered location for a few hours each day, gradually increasing their exposure to direct sunlight and outdoor temperatures.

Transplant the seedlings into the garden after the danger of frost has passed and nighttime temperatures are consistently above 50 F. Choose a location with full sun and well-drained soil. Amend the soil with compost or well-rotted manure to improve fertility and drainage. Space the plants about 18-24 inches apart, as Ancho Gigantea peppers need room to grow. Dig a hole slightly larger than the root ball of each plant, gently remove the seedlings from their pots, and place them in the hole, ensuring the top of the root ball is level with the surrounding soil. Water well after planting.

Water the plants deeply and regularly, aiming for about 1-2 inches of water per week. Mulching around the plants can help retain soil moisture and suppress weeds. As the plants grow, they may benefit from staking or caging to support the weight of the fruit and prevent the branches from breaking.

Regularly inspect your plants for signs of pests, such as discolored or distorted leaves, and take action promptly. A fertilizer with a higher phosphorus and potassium ratio (such as a 5-10-10) will encourage flowering and fruiting. Apply the fertilizer according to the package instructions, typically every 4-6 weeks.

Harvesting Ancho Gigantea Peppers

These peppers can be harvested green or allowed to ripen fully to a deep red color. Harvest when they are firm and about 6 inches long for fresh use. If you plan to dry them, wait until they turn red on the plant (typically 90-100 days after transplantation). To harvest, use a sharp knife or pruning shears to cut the peppers from the plant, leaving a short stem attached.

About Ancho Gigantea Pepper Garden Seeds

Ancho Gigantea hot peppers, often referred to as Ancho or Poblano peppers, are a delightful addition to any garden, known for their robust flavor and versatility in the kitchen. They are considered Poblano peppers when green and Ancho peppers when red or dried.

Originally bred in Mexico, these peppers are celebrated for their mild heat and rich, smoky taste, intensifying when dried. With only 1,000-1,500 SHU, these are perfect for adding a light kick to a dish without overpowering other flavors.

The word “Ancho” means wide in Spanish.

Try making Ancho Mole Sauce. To prepare this, toast the dried Ancho peppers, then blend them with tomatoes, garlic, onion, chocolate, and various spices to create a rich, complex sauce that pairs beautifully with chicken or pork.

Tips From Our Gardeners

“From personal experience, I recommend starting peppers 8 or 10 weeks before the last frost if you live in a northern climate with a short growing zone. Also, make the splurge and get heat mats and grow lights! It is worth it!”

- Lara Wadsworth, True Leaf Market Writer