{"product_id":"pepper-hot-ancho-poblano-100-non-gmo-heirloom-seeds","title":"Pepper Hot Ancho Poblano 100 Non-GMO, Heirloom Seeds","description":"\u003cp\u003e\u003cstrong style=\"color: rgb(7,74,13);\"\u003eAncho Poblano\u003c\/strong\u003e peppers bring classic Mexican flavor to your garden and kitchen. The fresh pepper is called a poblano: broad-shouldered, tapered, and dark green before ripening red. When ripe red poblanos are dried, they become ancho chiles, prized for their rich, fruity, earthy flavor. Poblanos generally have mild heat, though individual peppers can be hotter. Grow them for roasted pepper strips, stuffed peppers, sauces, and your own dried ancho harvest. Each packet contains 100 non-GMO, heirloom seeds for planting.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.growingadoomsdaygarden.com\/growing-a-doomsday-garden.html\" style=\"color: #0000ee; font-weight: bold;\"\u003eGrowing a Doomsday Garden by David Schulze\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"color: rgb(7,74,13); font-weight: bold;\"\u003eGermination Rate: 85%. Test Date: 7\/26. OSI.\u003c\/p\u003e\n\u003cp style=\"color: rgb(7,74,13); font-weight: bold;\"\u003eTexas Minimum Germination Rate: 55%\u003c\/p\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eWhy Choose Ancho Poblano?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTwo culinary stages:\u003c\/strong\u003e Enjoy fresh green poblanos or let the fruit ripen red and dry it for ancho chiles.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGenerally mild heat:\u003c\/strong\u003e Add gentle warmth and rich pepper flavor to meals. Heat varies, so taste cooked peppers before seasoning an entire dish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExcellent for stuffing:\u003c\/strong\u003e Broad fruit offers useful room for cheese, beans, rice, and other fillings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRich roasted flavor:\u003c\/strong\u003e Roasting brings out the savory character of fresh poblanos for soups, tacos, and creamy pepper strips.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile dried harvest:\u003c\/strong\u003e Dried ripe fruit adds fruity, earthy depth to mole, enchilada sauces, and seasoning blends.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon-GMO heirloom seeds:\u003c\/strong\u003e Grow a traditional pepper type and enjoy a garden-to-table harvest.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003ePlanting Tips for Success\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStart indoors:\u003c\/strong\u003e Sow about 8 to 10 weeks before your last expected frost, approximately ¼ inch deep in moist seed-starting mix.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKeep seeds warm:\u003c\/strong\u003e Aim for a warm seed-starting environment, approximately 75 to 85°F. Keep the mix moist but not soggy; emergence may be uneven in cool conditions.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProvide strong light:\u003c\/strong\u003e Give seedlings bright light after emergence. Harden them off gradually before moving outdoors.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTransplant after frost:\u003c\/strong\u003e Wait for warm soil and reliably mild nights. Choose full sun, with at least 6 to 8 hours of direct light daily.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoil and spacing:\u003c\/strong\u003e Use fertile, well-drained soil enriched with compost. Space plants about 18 to 24 inches apart, leaving room for airflow and harvesting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater consistently:\u003c\/strong\u003e Water at soil level and keep moisture even during flowering and fruit development. Mulch after soil warms to reduce moisture loss.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFertilize thoughtfully:\u003c\/strong\u003e Follow soil-test guidance and fertilizer label directions. Excess nitrogen can favor leaves rather than fruit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSupport plants:\u003c\/strong\u003e A stake or small cage helps support branches as peppers develop.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvest for your intended use:\u003c\/strong\u003e Cut firm, full-size green poblanos for fresh cooking. Leave fruit on the plant until fully red when growing peppers for drying into anchos. Avoid pulling fruit from branches.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContainer growing:\u003c\/strong\u003e Use a roomy container with drainage holes and quality potting mix. Check moisture frequently during hot weather.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eWhy Choose David's Garden Seeds®?\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVeteran-Owned:\u003c\/strong\u003e Supplying premium seeds since 2009.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGO TEXAN Certified:\u003c\/strong\u003e Supporting local agriculture and communities.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIntegrity Pledge:\u003c\/strong\u003e David's Garden Seeds has taken the \u003ca href=\"https:\/\/davidsgardenseeds.com\/blogs\/news\/safe-seed-pledge\" style=\"color: #0000ee; font-weight: bold;\"\u003eSeed Integrity Pledge\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVegetable Seed License:\u003c\/strong\u003e David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eCooking Methods\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasting:\u003c\/strong\u003e Roast fresh green poblanos until the skins blister, then peel as desired and add to tacos, soups, or sauces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStuffing:\u003c\/strong\u003e Fill prepared poblanos with cheese, beans, grains, or cooked meat for baked stuffed peppers or chile relleno-style dishes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRajas:\u003c\/strong\u003e Slice roasted poblanos into strips and cook with onion for a flavorful side or filling.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoups and stews:\u003c\/strong\u003e Add chopped fresh or roasted peppers for savory depth and gentle heat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrying into ancho chiles:\u003c\/strong\u003e Use fully ripe red fruit and a tested drying method. Dry thoroughly before storage to prevent spoilage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAncho sauces:\u003c\/strong\u003e Remove stems and seeds from dried anchos as desired, rehydrate, and blend into mole or enchilada sauces. Dried ancho flavor is different from fresh green poblano flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"text-align: center; color: #ef1616; font-weight: bold;\"\u003eOrder Ancho Poblano Pepper Seeds Today\u003c\/h3\u003e\n\u003cp style=\"text-align: center; color: #ef1616; font-weight: bold;\"\u003eGrow fresh poblanos for roasting and stuffing, and ripe red peppers for your own dried ancho chiles.\u003c\/p\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eNutritional Information\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHarvested produce:\u003c\/strong\u003e Nutrition applies to edible harvested peppers, not the planting seeds in this packet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePreparation matters:\u003c\/strong\u003e Fresh green poblanos and dried ripe ancho chiles have different moisture levels and serving sizes; their nutrition should not be treated as interchangeable.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNumeric values:\u003c\/strong\u003e A verified Ancho Poblano nutrient analysis is not available for this listing. Banana pepper nutrition figures have been removed rather than presented as Ancho Poblano data.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eNutrition varies with serving size, maturity, growing conditions, and preparation. Fillings, oils, and sauces change the nutritional content of finished dishes.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eImportant Disclosures\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety Disclaimer:\u003c\/strong\u003e Fruit size, shape, color, heat, maturity, and yield vary with climate, soil, moisture, temperature, and care.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeed Storage:\u003c\/strong\u003e Store unused planting seeds in a cool, dry place away from moisture, heat, and direct sunlight.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlanting Zones:\u003c\/strong\u003e Peppers are warm-season plants. Follow local planting dates and protect plants from frost and cold soil.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFood Safety:\u003c\/strong\u003e Wash harvested peppers before cooking. Use tested preservation procedures for drying, pickling, or canning. Wear gloves when handling hot peppers and avoid touching your eyes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: center; color: rgb(7,74,13); font-weight: bold; font-style: italic;\"\u003eGrow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.\u003c\/p\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eGarden Recipe: Rajas con Crema with Ancho Poblano Peppers\u003c\/h3\u003e\n\u003cp\u003eTurn freshly harvested green poblanos into tender roasted pepper strips with onion and a creamy sauce. Serve as a side dish or tuck into warm tortillas. This recipe uses harvested peppers, not the planting seeds in this packet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServes:\u003c\/strong\u003e 4 as a side. \u003cstrong\u003ePrep:\u003c\/strong\u003e 15 minutes. \u003cstrong\u003eCooking and resting:\u003c\/strong\u003e About 30 minutes.\u003c\/p\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eIngredients\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 medium fresh green poblano peppers, washed and dried\u003c\/li\u003e\n\u003cli\u003e1 tablespoon olive oil\u003c\/li\u003e\n\u003cli\u003e1 medium white onion, thinly sliced\u003c\/li\u003e\n\u003cli\u003e2 garlic cloves, minced\u003c\/li\u003e\n\u003cli\u003e½ cup Mexican crema or sour cream\u003c\/li\u003e\n\u003cli\u003e¼ cup milk, plus a splash more if needed\u003c\/li\u003e\n\u003cli\u003e½ teaspoon salt, or to taste\u003c\/li\u003e\n\u003cli\u003e¼ teaspoon black pepper\u003c\/li\u003e\n\u003cli\u003e¼ cup crumbled queso fresco, optional\u003c\/li\u003e\n\u003cli\u003eWarm corn or flour tortillas, for serving\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eDirections\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePlace the peppers on a broiler-safe metal tray and broil about 4 to 6 inches from the heat, turning with tongs until the skins are blistered on all sides, about 8 to 12 minutes. Watch closely to prevent burning.\u003c\/li\u003e\n\u003cli\u003eTransfer peppers to a heat-safe bowl, cover, and rest for 10 minutes. When cool enough to handle, wear gloves to peel away the loosened skin. Remove stems, seeds, and inner membranes, then cut the peppers into strips about ¼ to ½ inch wide. Avoid touching your eyes.\u003c\/li\u003e\n\u003cli\u003eHeat olive oil in a large skillet over medium heat. Add the onion and cook 6 to 8 minutes until softened. Add garlic and cook for 30 seconds.\u003c\/li\u003e\n\u003cli\u003eAdd the roasted poblano strips and stir for 2 minutes. Reduce heat to low.\u003c\/li\u003e\n\u003cli\u003eStir in the crema and milk. Warm gently for 3 to 5 minutes until hot and creamy without boiling vigorously. Add a splash of milk if the sauce is too thick, then season with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eSprinkle with optional queso fresco and serve warm with tortillas.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3 style=\"font-weight: bold;\"\u003eOptions and Storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarden variation:\u003c\/strong\u003e Add ½ cup cooked sweet corn with the pepper strips for a sweeter version.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdjust the heat:\u003c\/strong\u003e Poblanos vary in heat. Removing membranes can reduce some heat; taste a small cooked piece before serving.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh versus dried:\u003c\/strong\u003e Use fresh green poblanos for this recipe. Dried ancho chiles are not a direct substitute.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeftovers:\u003c\/strong\u003e Refrigerate in a shallow covered container within 2 hours, or within 1 hour if the temperature is above 90°F. Use within 3 to 4 days and reheat to 165°F, stirring gently.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.growingadoomsdaygarden.com\/growing-a-doomsday-garden.html\" style=\"color: #0000ee; font-weight: bold;\"\u003eGrowing a Doomsday Garden by David Schulze\u003c\/a\u003e\u003c\/p\u003e","brand":"David's Garden Seeds®","offers":[{"title":"Default Title","offer_id":50462915133697,"sku":"3456OSI","price":3.96,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0570\/4659\/7796\/files\/pepper-hot-ancho-poblano-dish-cutting-board.png?v=1791033777","url":"https:\/\/davidsgardenseeds.com\/products\/pepper-hot-ancho-poblano-100-non-gmo-heirloom-seeds","provider":"David's Garden Seeds®","version":"1.0","type":"link"}