Growing Poblano Ancho Grande Hot Pepper Vegetable Garden Seeds

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Growing Ancho Grande 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. Plant the seeds at a depth of about .25 inch, covering them lightly with moistened 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, provide them with 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, begin transitioning them outdoors. 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. Dig a hole a little larger than the root ball of the 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 benefit from staking or caging to support the weight of the large 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. Regularly remove any yellowing or diseased leaves to keep the plants healthy.

Harvesting Ancho Grande Peppers

These peppers can be harvested green or allowed to ripen fully to a deep red color. Harvest when they are firm and about 4-6 inches long for fresh use. If you plan to dry them, wait until they turn red on the plant (typically 70-80 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 Grande Pepper Garden Seeds

Ancho Grande 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 loved for their mild heat and smoky taste, intensifying when dried. With only 1,000-2,000 SHU, these are perfect for adding a light kick to a dish without overpowering other flavors.

The word “Ancho” means wide in Spanish. Ancho Grande and Ancho Gigantea are extremely similar but with slight variations in size and spice level.

One classic recipe featuring Ancho peppers is Chiles Rellenos, where the peppers are stuffed with cheese or meat, battered, and fried.

Tips From Our Gardeners

“From personal experience, I recommend making the splurge and getting heat mats and grow lights! It is worth it for the robust seedlings and higher germination rates- especially if you live in a cooler climate with a short growing zone.”

- Lara Wadsworth, True Leaf Market Writer