Return to the Vegetable Gardening Forum | Post a Follow-Up

 o
Poblano Chili questions

Posted by ediej1209 5 N Central OH (My Page) on
Sat, Oct 19, 13 at 21:04

OK, I'll admit it - my taste buds are wimps. I do not like hot peppers! However... this week I bought a poblano chili pepper to make some salsa for my husband. It was a very deep green color. He persuaded me to take a taste. It was pretty darn good! Not hot, sweet & crisp, but with a slightly warm aftertaste. So, I think I would like to try growing them next year. Is there more than one type of poblano? If so, what variety should I be looking for? Would they even do well in our climate?
Thanks!
Edie


Follow-Up Postings:

 o
RE: Poblano Chili questions

I am in the same zone and I have grown them two years.
I have only seen one variety, They have a somewhat long growing season for me. I started them from seed indoors in March. You can find more
information about them on the Hot Pepper forum here, even though they are not hot.


 o
RE: Poblano Chili questions

I think there is just one kind of poblano(as you have described)
There are other peppers that are similar in taste and heat; Like chilaca(holy mole) Cubanelle, Gypsy.


 o
RE: Poblano Chili questions

"Ancho San Martin" (hybird) is a rather low-heat poblano...also rather early maturing. It's got a good flavor behind the heat, especially when it streaks or goes fully red-ripe.


 o
RE: Poblano Chili questions

Wow, thanks so much! OK, these are definitely added to my grow list for next year. I appreciate the advice!
Edie


 o
RE: Poblano Chili questions

It has been my experience that poblanos wait until late in the season to load up, and then you get a big yield all at once in September. The plants have a candelabra growth habit like you often see in southwestern peppers and tomatillos.

Seysonn's suggestions -- Gypsy and other Cubanelles -- will fruit much earlier. Grow lots of those.


 o
RE: Poblano Chili questions

Hmmm... OK, I will add Gypsy to the list also. Thanks!!

Edie


 o
RE: Poblano Chili questions

In addition to the generic open pollinated poblano There is Ancho 211, Tiberon, Ancho 101, Ancho San Martin, Caballero, Ancho Magnifico, Ancho Gigantea (OP), Ancho Grande, Ancho L, Ancho Mulato, Ancho Ranchero, Ancho Rojo, Ancho San Luis, Don Emilio etc. Plenty of varieties to choose from. The hybrids tend to have shorter maturity times, some coming in at 65 day green, 90 day ripe.
Cubanelles for me are sweet peppers, but they are more prolific and easier to grow than bells. Gypsy is also a sweet pepper, but closer in flavor to an Italian frying pepper than a bell. If you wish to that route, You should also consider Carmen


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Vegetable Gardening Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here