Ancho/Poblano Peppers

[Ken B]

We want to do some Ancho/Poblano pepper trials next year! Any faves?

We've already picked up a packet of Ancho 101 -- I think that's the standard wholesale variety, a lot of companies carry it.

Tomato Growers Supply has a couple other varieties, Ancho San Luis and Poblano L, that sound interesting.

Any recommendations?

[Sun City Linda]

I have decided to grow some Pablanos also. Seems to be a fine line between those and Anchos so I will be interested to see the responses.

[Worth1]

Originally Posted by Sun City Linda

I have decided to grow some Pablanos also. Seems to be a fine line between those and Anchos so I will be interested to see the responses.

The fine line is the pablano is fresh and the Ancho is dried, it is the same pepper.
Worth

[Sun City Linda]

Originally Posted by Worth1

The fine line is the pablano is fresh and the Ancho is dried, it is the same pepper.
Worth

I thought that also but one of the big seed companies, maybe Burpee sells seed under both names which is confusing.

[shelleybean]

I've grown the Ancho Gigantea from the Seed Savers Exchange and it was very productive. Grew very well here.

[roper2008]

I've noticed the poblano's really took off here when the weather cooled down.

[Worth1]

Originally Posted by Sun City Linda

I thought that also but one of the big seed companies, maybe Burpee sells seed under both names which is confusing.

I see it too sometimes but it is just due to ignorance of Anglo (their word for non Latino people) which is also wrong.
Many Americans are of Saxon origin.
The word (Ancho) simply means wide.

Historically peppers have just now started to come into their own in the US.
Instead of adopting our own name for some of them we have chosen to keep the one that is used from the country of origin.
A person from the State of Puebla in Mexico could be called a Poblano as well as the pepper, as this is where the pepper came from.

The name chiptole simply means smoked chili.(chili smoked)
Many of these names come from Indian not Spanish origin but not all.
Seco is a Spanish word for dried but they chose not to use it for dried things like we do.
As in dried peppers.
Instead they put a whole new name to it.

This is where people mess trying to learn Spanish.
And Spanish people taking orders in a restaurant here.
If you ask for something to be omitted from your plate you do not say without.
You would say sin, not nada as many people do.
Nada means nothing not no.
That is why some of these guys will look at people with a blank stare on their face when gringos try to order something.
What they hear in their language is idiot garble.
An interesting thing has happened to me of late.
Google doesn't know what nationality I am.
I have watched Youtube videos in just about every language there is.
Now when the other videos to watch show up on the side bar it is a mess of different languages.
Worth

[AlittleSalt]

I found them on the 2015 Bountiful Gardens site http://www.bountifulgardens.org/Pepp...info/VPE-4870/

I always knew these peppers as Poblano. I could not find any seeds or transplants locally for 4 years. It turns out that people around where I live call them Ancho. After doing some research, I found that Ancho peppers are dried Poblano peppers. http://beckysbaking.blogspot.com/201...fferences.html

I would like to try different varieties of Poblano as well.

[TomNJ]

I grow Poblano peppers every year. Dried and ground, the relatively mild Ancho powder is very useful for chili and other dishes where you want a solid pepper taste without burning your tongue off. I use it by the tablespoon. I suggest cutting the peppers in half lengthwise when drying to speed up the process.

I used to just buy Burpee Poblanos, but the last two years I tried Ancho San Luis and found them quite productive.

TomNJ/VA

[ScottinAtlanta]

Originally Posted by TomNJ

I grow Poblano peppers every year. Dried and ground, the relatively mild Ancho powder is very useful for chili and other dishes where you want a solid pepper taste without burning your tongue off. I use it by the tablespoon. I suggest cutting the peppers in half lengthwise when drying to speed up the process.

I used to just buy Burpee Poblanos, but the last two years I tried Ancho San Luis and found them quite productive.

TomNJ/VA

Tom, do you dry them green or red? Mine are turning dark green - do they ever turn red?

[Worth1]

Originally Posted by ScottinAtlanta

Tom, do you dry them green or red? Mine are turning dark green - do they ever turn red?

Scott they will turn red if given enough time.
Sometimes the ones I buy at the store will turn red before I use them]

You dont normally see anchos sold that are red though.

Worth

[AlittleSalt]

These were planted in Spring and went through the flooding rain. The plants and peppers both grew stunted. I can't believe they produced at all, but they did and they do turn red.

[TomNJ]

Originally Posted by ScottinAtlanta

Tom, do you dry them green or red? Mine are turning dark green - do they ever turn red?

Hi Scott,

Yes they eventually turn red if conditions are right, but sometimes frost gets them first. I try to wait for them to turn red, but if I can't I will dry them green.

Sometimes I found that they will turn red while drying if it is done gently. Before I got my dehydrator I used to dry my Poblanos by cutting them in half and setting them cut side up in my oven. The heat of the pilot light kept the oven at about 105°F and it would take the peppers a good week to dry. Several times they ripened to red in the first couple of days. Not sure if it was the gentle heat, the high humidity, or that they were in an enclosed chamber where the ethylene gas could accumulate. Perhaps a bit of all three.

TomNJ/VA

[Worth1]

Tom I dont know about were you live but here we can buy them by the boat load.
I set mine on the counter in the kitchen and they will dry.
Depending on the maturity when picked they will run red.
If I buy jalapenos that have shoulders turning dark they always turn red.
If I want Pablanos to turn red I look for ones about to turn and they do the same thing.
Any bruising as you say will make them rot.
I suspect that if you made a trough and cut the fresh stems clean and put the stems in it they would all turn red and not dry out.
Something like a pipe with holes in it full of water.

Worth

[drew51]

Thanks for the tip on drying! I'm trying some this year, but some hybrids from Parkseed
Caballero Hybrid Pepper Seed is one. I heard it's excellent and productive.
http://parkseed.com/caballero-hybrid...seeds/p/05546/