Ancho Poblano Chili Pepper (Capsicum annuum): this is a traditional variety from Puebla in Mexico, tasty and not too hot, it is around 1000-1500 shu. Esential ingredient of the authentic Mexican cuisine; depending on the harvest, it is known with different names, Poblano when fresh, and Ancho when dried.
It is good in many recipes, stuffed, baked, and in sauces.
To get the seeds, it is necessary to let it be fully grown, becoming dark red.
The plant can reach 1mt and produces lots of big (12cm), heart-shaped fruits.
It tolerates cold temperatures well, moderately early.
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