Ancho Poblano Pepper Seeds - Mild Peppers for Stuffing & Drying

Grow Ancho Poblano peppers for two kitchen favorites from one crop: dark green poblanos for roasting and stuffing, and ripe peppers dried into rich, earthy ancho chiles. Fill fresh pods for chiles rellenos, roast them for sauces, or let a portion ripen for your own dried-chile pantry.

Choose your seed size

This listing is for seeds to plant, not live plants, fresh peppers, or dried chiles. Available options are:

• 10 seeds
• 25-seed packet
• 100 seeds
• 1/4 oz seeds
• 1 oz seeds

Weight-based packs are sold by weight; seed counts vary by lot.

Variety details

• Crop: Ancho Poblano pepper
• Species: Capsicum annuum
• Fresh use: Poblano peppers harvested dark green
• Dried use: Ancho chiles made from fully ripe peppers
• Approximate pod size: 3.5 inches long by 2 inches wide, depending on growing conditions
• Color: Dark green when immature, ripening red; dried pods become deep reddish-brown
• Heat: Usually mild, but individual peppers can be hotter
• Approximate maturity: Around 90 days from transplanting, with additional time possible for fully ripe fruit

Heat, fruit size, and harvest timing vary with the plant, season, and growing conditions. Mild does not mean heat-free, and picking early does not guarantee a milder pepper.

Starting seeds indoors

1. Start approximately 8–10 weeks before your planned outdoor transplant date.
2. Use clean containers and a moist, well-drained seed-starting mix.
3. Sow approximately 1/4 inch deep.
4. Provide steady warmth, ideally around 80–85°F in the growing medium, without overheating.
5. Keep the mix evenly moist, not saturated, and allow airflow.
6. Provide bright light as soon as seedlings emerge.

Germination may take 1–4 weeks and can be uneven. A thermostatically controlled heat mat can help maintain consistent warmth. Pot seedlings on as needed without disturbing roots excessively.

Transplanting outdoors

Gradually harden off seedlings before planting. Transplant after frost danger has passed, soil has warmed, and nights are consistently mild. Choose full sun and fertile, well-drained soil. Space plants approximately 18–24 inches apart, adjusting for local conditions and mature growth.

For container growing, use a generously sized pot with drainage holes and a suitable vegetable potting mix. Support branches if developing fruit makes them heavy.

Growing care

• Water consistently, avoiding repeated severe drying or saturated roots.
• Mulch around established plants while keeping mulch away from stems.
• Feed according to soil needs and fertilizer label directions rather than a fixed schedule.
• Inspect regularly for pests and damaged fruit.
• Expect extreme heat or cool weather to affect flowering and fruit set.

Harvesting poblanos and anchos

For fresh poblanos, cut firm, dark green pods from the plant with clean scissors or pruners, leaving a short stem. For dried anchos, allow sound peppers to ripen fully red before harvesting.

Dry ripe peppers promptly using a food dehydrator or another reliable food-drying method suited to your climate. Do not rely on peppers drying safely on the plant in humid or wet conditions. Ancho chiles are dried ripe poblanos; smoking is optional, not required.

Kitchen use and storage

Roast fresh poblanos for stuffing, sauces, and sliced pepper dishes. Use dried anchos in mole, sauces, and seasoning blends. Refrigerate fresh peppers promptly. Cool completely dried peppers before storing in an airtight container in a cool, dark place; discard any showing mold or spoilage.

Wear gloves when cutting peppers if sensitive to chile oils, avoid touching your eyes, and wash hands and utensils after handling.

Seed storage

Keep unused seeds sealed in a cool, dry, dark place away from moisture and temperature extremes. Seeds supplied are for planting, not direct consumption.