Chilli Pepper - Poblana Ancho
This exceptionally mild variety is suitable for even the most delicate of tastebuds. The large, shiny, bottle-green fruits are mildly pungent with a tinge of sweetness making them ideal for stuffing and roasting. Fully ripe red fruits can be used for powders and sauces. Suitable for greenhouse or outdoor cultivation, Chilli Pepper 'Poblana Ancho' will produce generous yields throughout the summer.
Sow seeds from March to April. Place seeds on the surface of a free draining compost and cover with a fine sprinkling of compost or vermiculite. Place in a propagator at 18-20C until after germination, which takes 7 to 14 days. Do not exclude light, as this helps germination. Transplant seedlings when large enough to handle into 7.5cm pots. Plant in final situation when 10cm high, 45cm apart. For indoor crops, plant into growbags or pots. Feed weekly with tomato fertiliser once first fruits have set.