Growing Ancho Grande Peppers in the Vegetable Garden

Begin by sowing the seeds indoors about 6-8 weeks before the last expected frost date in your area. Use seed trays or small pots filled with an organic seed-starting mix. This mix should be free of synthetic chemicals and rich in organic matter to support healthy seedling growth. 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 between 70-85 F for optimal germination, which typically takes 7-14 days.

When the seedlings emerge, they need ample light to grow strong and healthy. Provide at least 14-16 hours of light daily using grow lights if necessary. Ensure that the light source is close enough to prevent leggy growth. When the seedlings develop several sets of true leaves, begin the hardening-off process about 7-10 days before transplanting them outdoors. This involves gradually acclimating the plants to outdoor conditions by placing them outside for a few hours each day, gradually increasing their exposure to sunlight and varying temperatures.

Transplant your Ancho Grande 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, fertile soil. Enhance the soil by incorporating organic compost or well-rotted manure to boost fertility and improve soil structure. Space the plants about 18-24 inches apart to allow ample room for growth. 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 thoroughly after planting to help the plants establish.

Organic gardening emphasizes maintaining soil health and ecosystem balance. Water the Ancho Grande peppers deeply and regularly, aiming for about 1-2 inches of water per week. Mulching with organic materials such as straw or compost can help retain soil moisture, suppress weeds, and gradually add nutrients to the soil as it decomposes.

Throughout the growing season, feed the plants with organic fertilizers like fish emulsion, seaweed extract, or compost tea every 4-6 weeks. These fertilizers provide a balanced mix of nutrients that support healthy growth and fruit production without the risk of chemical buildup in the soil. Regularly inspect your plants for signs of pests like aphids, spider mites, and pepper weevils. Introduce beneficial insects such as ladybugs, lacewings, and predatory mites, which naturally keep pest populations in check. You can also use organic pest control methods like neem oil, insecticidal soap, and diatomaceous earth to combat infestations.

Harvesting Ancho Grande Peppers

These peppers can be harvested when they are green or allowed to ripen fully to a deep red color. For fresh use, harvest when the peppers are firm and have reached their full size, 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.

About Ancho Grande Pepper Garden Seeds

Ancho Grande Organic Hot Peppers, also known as Poblano peppers, originate from Mexico. These peppers are mildly hot, making them ideal for various dishes. They are especially prized in their dried form as Ancho peppers, a key ingredient in traditional Mexican cuisine.

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.

Ancho peppers are classically used in Mole sauce and for making Chiles Rellenos.

Tips From Our Gardeners

“Avoid blossom end rot by applying a calcium supplement at the time of transplantation or ensure that the compost you use has lots of decomposed egg shells.”

- Lara Wadsworth, True Leaf Market Writer