Chilli Ancho St Luis
Called Poblano when green. In Mexico one of the most frequently used dried and powdered Chillies is Ancho which is not markedly hot but has a distinctive rich flavour for making módules and other sauces. Ideal for stuffing with cheese or meat mixtures. Fruits are very wrinkled when dried. The Blackish-green turning-to-red, fat, heart-shaped Peppers grow 10cm x 7.5cm with medium thick walls.
Maturity 80 days from transplant.
|OPTIMUM SOIL TEMP FOR GERMINATION||DAYS TO GERMINATION||DISTANCE APART TO PLANT SEEDLINGS||PREFERRED GROWING PERIOD||WHEN TO SOW||NUMBER OF SEEDS PER PACKET||PREFERRED GROWING METHOD||BEST USE|
|20-25||8-20||60cm||Stake; Tender||2||40||Transplant||Chilli Pepper|