Pepper Seeds - Hot - Ancho Sanchez Hybrid

Fruit has medium thin walls which are good for stuffing, frying, or drying. Fruit sets well in heat or humid conditions.

Growing Ancho Sanchez Hybrid Peppers in the Vegetable Garden

To start your Ancho Sanchez hybrid peppers, sow seeds indoors approximately 8-10 weeks before the last expected frost date. Use a high-quality seed-starting mix and plant seeds at a depth of 1/4 inch. Maintain a temperature of around 75-80 F for optimal germination, usually within 7-14 days. Keep the soil consistently moist but not waterlogged.

About two weeks before transplanting, begin the hardening-off process to acclimate your seedlings to outdoor conditions. Start by placing them outside in a sheltered area for a few hours each day, gradually increasing the time and exposure to direct sunlight. This process helps reduce transplant shock and prepares the plants for their new environment.

Once the danger of frost has passed and nighttime temperatures remain above 55 F, it’s time to transplant your seedlings into the garden. Choose a sunny location with well-drained soil enriched with organic matter. Space the plants 18-24 inches apart in rows spaced 24-36 inches apart to ensure adequate air circulation and room for growth. Dig holes slightly larger than the root ball and plant the seedlings at the same depth they were in their pots. Water thoroughly after planting.

Consistent moisture is crucial for the healthy growth of Ancho Sanchez hybrid peppers. Water deeply and regularly, aiming for about 1-2 inches of water per week. Avoid overhead watering to minimize the risk of fungal diseases; instead, use a soaker hose or drip irrigation system.

Incorporate a slow-release, balanced fertilizer (such as a 10-10-10 NPK) into the soil before planting. Once the plants begin to set fruit, switch to a fertilizer higher in phosphorus and potassium (such as 5-10-10) to support fruit development. Apply fertilizer according to the manufacturer’s instructions, typically every 4-6 weeks.

Apply a 2-3 inch layer of organic mulch around the base of the plants to conserve moisture, suppress weeds, and regulate soil temperature. Mulching also helps improve soil structure and fertility as it decomposes.

Harvesting Ancho Sanchez Hybrid Peppers

These peppers can be picked when green and firm or ripen fully to a deep red color. For fresh use, harvest when they are green and have reached their full size, typically about 4-6 inches long. If you plan to dry them, wait until they turn red on the plant. To harvest, use a sharp knife or pruning shears to cut the peppers from the plant, leaving a short stem attached to avoid damaging the plant.

About Ancho Sanchez Hybrid Pepper Garden Seeds

Known for their exceptional flavor, versatility, and robust growth, these peppers stand out due to their unique breeding, which emphasizes disease resistance and higher yields. Ancho Sanchez peppers are typically larger and more uniform in shape compared to traditional poblano varieties.

Ancho Sanchez hybrid peppers are a modern development, bred for enhanced disease resistance and productivity. Yet, they retain the traditional characteristics of ancho peppers, cultivated in Mexico for centuries and a staple in Mexican cuisine.

This hybrid variety was specifically developed to address common issues gardeners face, such as disease susceptibility and inconsistent yields. Ancho peppers are the dried, red version, and the fresh, green peppers are Poblanos. They are all the same plant!

Ancho Sanchez Hybrid Peppers can be successfully grown in containers, making them a versatile choice for gardeners with limited space. Choose a large pot with good drainage, at least 12-18 inches in diameter.

Tips From Our Gardeners

“If you have tried growing poblano or ancho peppers before but it failed due to a pest disease, try a hybrid variety such as Ancho Sanchez! They are essentially the same thing but with more hardiness and resistance to disease.”

- Lara Wadsworth, True Leaf Market Writer