Poblano-Ancho Hot Pepper

Mexico’s favorite chile pepper! When traditionally ripened to red and dried, this pepper is known as an ‘Ancho’; it is also used green, as a ‘Poblano’, for making chiles rellenos. The thick-walled, mildly hot fruit have a rich, mellow flavor. The name Poblano comes from the valley of Puebla, south of Mexico City, where the peppers were first cultivated. This pepper produces continuously through the summer in climates with warm days and cool nights. This is a big plant, so give it the space it needs when planting: Set it at least 3 to 4 feet from other plants.

  • Light Full sun
  • Fruit size 4 inches by 2 inches
  • Matures 75 to 80 days
  • Plant spacing 36 to 48 inches apart
  • Plant size 36 to 60 inches tall and 36 to 48 inches wide
  • Scoville heat units 1,000 to 2,000 (mild)

Some Bonnie Plants varieties may not be available in your local area, due to different variables in certain regions. Also, if any variety is a limited, regional variety it will be noted on the pertinent variety page.

At a glance
Nutrition Information

Light requirements: Full sun.

Planting: Space 12 to 48 inches apart, depending on type. (See information above for specific recommendations.)

Soil requirements: Peppers need well-drained, nutrient-rich soil. Amend soil with 3 to 5 inches of compost or other organic matter prior to planting. Soil pH should be 6.2 to 7.0.

Water requirements: Keep soil consistently moist throughout the growing season. Mulch soil to reduce water evaporation.

Frost-fighting plan: Pepper is a hot-weather crop. A light frost will damage plants (28º F to 32º F), and temps below 55º F slow growth and cause leaves to look yellowish. If a surprise late spring frost is in the forecast, protect newly planted seedlings with a frost blanket.

Common issues: Plants drop flowers when daytime temps soar above 90º F. Few pests bother peppers, but keep an eye out for aphids, slugs, pill bugs, and leafminers. Humid weather (especially in gardens with heavy soil that doesn’t drain well) can invite fungal diseases like leafspot.

Harvesting: Check image on plant tag (or at the top of this page) to learn what your pepper looks like when mature. Some peppers turn red, yellow, or other colors at maturity. Others are ready in the green stage, but will turn red if left on plants. Use pruning shears or a sharp knife to cut peppers with a short stub of stem attached. Pulling peppers by hand can cause entire branches to break off. Fruits store longer for fresh use if you don’t remove the stem, which can create an open wound that’s ripe for spoiling.

Storage: Store unwashed (or washed and dried) peppers in the refrigerator in a loosely closed plastic bag. Moisture is a pepper’s enemy and hastens spoiling. For peak flavor and nutrition, use within a week.

For more information, visit the Peppers page in our How to Grow section.

Nutrition Facts

1 ancho pepper (17 grams):
  • Calories: 48
  • Carbohydrates: 9g
  • Dietary fiber: 4g
  • Protein: 2g
  • Vitamin A: 69% DV
  • Vitamin C: 1%
  • Vitamin B6: 30%
  • Riboflavin: 23%
  • Potassium: 12%
  • Manganese: 11%
  • Iron: 10%

Nutritional Information

Ancho peppers are the dried version of the poblano pepper and are known for their sweet outer skin and fiery inner veins. Like all peppers, they are packed with vitamins, fiber, and a varying range of important minerals and phytonutrients. Anchos are especially high in the important antioxidant vitamin A, as well as in vitamins B6 and riboflavin, important for heart health. Capsaicin, the naturally occurring compound that causes the pepper’s heat, works as an anti-inflammatory agent, and is helpful in digesting fats.