Recommend Poblano Pepper

[jmsieglaff]

I'm thinking about growing some poblano peppers in 2017, mainly for fresh eating in salads, on sandwiches, and maybe use in my roasted tomatillo salsa in addition to the Aji Amarillo and Serranos. Is there an OP poblano you'd recommend?

[dmforcier]

Nice big fat ones are good.

Honestly, peppers are rarely separated into sub-varieties, with the notable exceptions of bells, Japs, and Scotch Bonnets. For supermarket peppers like Poblanos, most casual growers just save seeds from the fresh ones they get at the market.

Or if you're not into starting from seed, Bonnie Plants usually has good ones available at your local big box stores. (But up north you might do better starting well before the plants are available at garden centers.)

You'll love your Poblanos so grow more plants than you think you'll use. Also be sure to try a Chiles Rellenos recipe. (I like stuffed with cheese and shrimp.)

[Cole_Robbie]

Ancho 101 is the variety I have grown.

[wildcat62]

One of our favorites

[dmforcier]

Well, apparently I'm less informed than I think I am. Check out these varieties:

https://www.chileplants.com/poblano-pepper-plants.aspx

[jmsieglaff]

Thanks the feedback so far everyone! I do love chiles rellenos, I reckon they'd be pretty easy to make too. I will start them from seed like I do the rest of my peppers. I start my peppers early and pinch them--I start hots in late Jan/early Feb and sweets in mid/late Feb for mid May plant out.

[pmcgrady]

I had pretty good luck with Ancho San Luis this year.

[ScottinAtlanta]

Anchos get tall and gangly, so leave plenty of room, and they suck up water like nothing else from a container, so get ready to pamper them.

[Ken B]

Here's a thread from a few years ago -- http://tomatoville.com/showthread.ph...ighlight=ancho

We tried 5 different OP varieties in 2015, liked Ancho Poblano (standard wholesale variety) and Poblano L (Tomato Growers Supply) the best, hoping to do another trial sometime!

[jmsieglaff]

Thanks Ken. I read that thread--was your trial rankings based on production? I'm guessing the flavors are rather similar?

[Shrinkrap]

http://www.tomatoville.com/showthread.php?t=42643

Tiburon. Seriously, at least for me. At least for just the right "No, I am not a bell pepper" heat and flavor. And this year, for long run productivity too.

I also grew 211 this year, and 101, San Luis, San Martin, Ranchero, Villa, and maybe others in the past.

http://forums.gardenweb.com/discussi...blano-ranchero

http://forums.gardenweb.com/discussi...472/anchos-not

http://www.hos.ufl.edu/vegetarian/04...r/Hochmuth.htm

[Ken B]

Originally Posted by jmsieglaff

Thanks Ken. I read that thread--was your trial rankings based on production? I'm guessing the flavors are rather similar?

Yeah, Ancho Poblano and Poblano L were both early and productive; the other 3 varieties we looked at (Ancho 101, Ancho Gigantea, and Ancho San Luis) were all later/less healthy/less productive.

(Somewhere we've got taste test notes from when brave hot pepper lovers went at it one night, but can't put my hands on them right now.)

[creeker]

If you want a milder variety try Mullato Isleno. They shoulden't get tooo hot. Most of the others get really hot for me.

[Worth1]

The ripe dried ones are like candy I get from the Mexican market.
I eat them like jerky.

worth

[MarianneW]

Not OP but the Don Emilio ones from chile plants.com get at least 6 in for me, nice big ones for stuffing.