A popular Mexican chili pepper, very dark green in color, ripening to dark red or brown. They are mild peppers, quite large and are somewhat heart-shaped. Their skins/walls are somewhat thick, making them perfect for stuffing as they’ll hold up in the oven quite nicely. They are often roasted and peeled when cooking with them, or dried. When dried, they are called ancho chilis.
As pepper plants go, Ancho can get fairly large, so provide ample root space in containers that are three to five gallons or bigger.
80 days to maturity
Scoville heat units (SHU): 1,000 – 1,500 SHU
Median heat: 1,250 SHU
Suggestions: Peppers need a warm soil and night temperature to prosper. They will stunt under 10C. Location should be sheltered from the wind and soil should be kept reasonably moist. Be sure to harden off the seedlings to reduce transplant stress. Harvest fruit early and often. The more you pick the more they will produce. Do not pull off fruit, rather cut from stems.
Pot size: Minimum 12″ per plant or plant in ground 12″ away from next plant.