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April 2012
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Poblano – a mild chili pepper that originates in the State of Puebla, Mexico.

Image of Poblano Pepper plant at Google

The poblano is a mild chili pepper that originates in the State of Puebla, Mexico.

• It is dried form of pepper.
• It is called a chile ancho (“wide chile”).
• The ripened red poblano is significantly hotter and more flavorful than the green poblano.
• Poblanos tend to have a mild flavor and have significant heat. Different peppers from the same plant vary substantially in heat intensity.
• A closely related variety is the mulato, which is darker in color and has sweet flavor with soft texture.
• The most popular peppers of this variety are grown in Mexico.
• The bush is multi-stemmed.
• This can reach 25 inches (0.64 m) in height.
• The fruit is 3 to 6 inches (7.6 to 15 cm) long and 2 to 3 inches (5.1 to 7.6 cm) wide.
• An immature Poblano is dark purplish green in color.
• Mature fruits eventually turn dark red which appear like nearly black.
• Poblano peppers are preserved by either canning or freezing.
• Storing them in airtight containers keep them for several months.
• Upon drying, the Poblano becomes a broad, flat, heart-shaped pod called an ancho chile.
• This form is ground into a powder that is used as flavoring in various dishes.

Growing/Caring conditions for Poblano

• Sow seedlings indoors.
• It prefers well-drained soils, such as silty or sandy loams, and 800–2,000 mm (31–79 in) of annual precipitation.
• Sow them late spring to early summer.
• A soil pH of 7.0 – 8.5 is good for this plant.
• The plant requires full sun.
• Zones 10-12.
• This plant needs temperatures to be at least 64 degrees F to germinate.
• Sow those eight to ten weeks before the last frost date for your area.
• They are a difficult in germination and seedlings grow slowly at first.
• Provide bottom heat or heat lamps to raise the soil temperature to 80 degrees.
• This will promote better and quicker germination.
• A heated germination mat works well.
• While your seedlings are growing, get your garden ready.
• Add plenty of compost, manure, and a general fertilizer.
• Peppers like hot weather.
• Transplant young seedlings outdoors after the last chance of frost.
• If the weather is still cool, delay transplanting a few days.
• Keep them in a cold frame, indoors.
• Space 18-24 inches apart, in rows 24 to 30 inches apart.
• Mulching around the peppers to keep down weeds, retain moisture, and help to feed the plant.
• As the peppers develop, use a fertilizer higher in Phosphorous and Potassium.
• Providing too much nitrogen will result in a great looking bushy, green plant, but few fruits.
• Peppers can be picked as soon as they reach a size which is edible.
• Continuous harvesting encourages the fruit to produce new flowers.
• Spider mites and aphids are the most common problems.
• An occasional borer insect is also known to attack this plant.
• Try an organic insecticide or dust.
• Fungal infections can be treated with fungicides. Apply treatment as soon as you see it.
• Potential pests include aphids, white flies, cutworms, pepper maggots, and Colorado potato beetles.
• Diseases include Verticillium wilt and mosaic virus.
• Frost will stunt or kill the plants.
• Cold weather can cause the plant to slow down or stunt it.
• Use a hot cap in on cold and frosty spring nights.

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