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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.