One of the most popular chiles in Mexico! The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos (recipe inside this packet), and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional "mole poblano". 1,000-2,000 Scoville Heat Units (mild).
Days to Maturity: 65–75 days from transplanting
Plant Dimensions: 24"–36" tall, bushy plant
Hardiness: Frost-sensitive perennial grown as an annual
