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When traditionally ripened to red and dried, this pepper is known as an 'Ancho'; it is also used green, as a 'Poblano', for making chile rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor. This pepper produces continuously through the summer in climates with warm days and cool nights.
76 days. Peppers are 4 inches long by 2 1/2 inches across at the shoulder, tapering to a blunt point. Ripens from dark green to rust red. Plants are 30 to 36 inches high. A medium hot chili. Continuous harvest. Called Poblano when green..
