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UCPS Ancho/Poblano Pepper

One of the most popular chiles in Mexico

The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos, and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional "mole poblano"

1,000-2,000 Scoville Heat Units (mild).

Starter plant in 4" pot.

Grown here at Seguin Gardens.