Poblano Pepper


Years ago, when we first started growing poblanos, we were surprised at how well the plants did in our climate and how prolific they were. We got buckets from each plant! Stuff them for chile rellenos, cut in strips for deep frying like onion rings, or pickle or freeze. Dried poblanos are called anchos and they are essential to flavor many Mexican dishes. With just a few plants, you can make pretty and useful ristras to dry the peppers and use all year. Blackish-green when ripe, they only sometimes (in our cool climate) turn red late in the season. They dry to an almost black color.

9 in stock