Description

25 Seeds per pack

(a.k.a. Pablano Chile (when fresh), and Pasilla Chile) (Capsicum annum) 68-85 days.       Ancho 101 are a heart-shaped open-pollinated chile pepper that tapers to a blunt point, often used for stuffing, that finds its origins in Mexico. The Ancho 101 Hot Pepper starts as a very dark, almost black, green, maturing to a deep mahogany red. These chile peppers are mildly-hot and grow to 4-5″ long by 2-3″ in width, with medium thick walls. Plants grow to 30-36″, with a spreading habit. Ancho 101 are mildly hot, and are great fresh (referred to as Pablanos) or dried (referred to as Anchos). They are ideal for stuffing, and are popular for Rajas, Chiles Rellenos and other South Western dishes, in mole, or ground into Chile Powder.

Planting Instructions for Ancho 101 Hot Pepper Seeds

Heirloom Ancho 101 Peppers are heat loving plants that are easy to grow, and do well in a variety of climates. Start seeds indoors 8-10 weeks before the last frost. Soaking Heirloom / Open Pollinated Pepper Seeds for 2-8 hrs before planting helps speed germination. Plant ¼” deep in chosen containers. Ancho 101  germination will occur in 8-25 days at 75-90°F. Keep soil evenly moist (not soaked) for best germination. Harden off Pepper plants, then transplant to the garden about 2-4 weeks after the last frost date. Plant Heirloom / Open Pollinated Peppers in full sun, spacing about 12-18″ apart, in rows 24-30″ apart. For a more mild flavor, Heirloom / Open Pollinated Hot Peppers can be harvested once they reach full size and are still green. Although Ancho 101 hot peppers can be picked when green, their flavor and heat will increase when allowed to mature and ripen colors, especially to full maturity.
It is best to use a knife or pruning clippers when harvesting to avoid damage to Heirloom / Open Pollinated Pepper plant. Be careful not to get oils on skin, in eyes, etc. when harvesting.