Each season one particular vegetable seems to out-do all of the rest. This year, the award for most amazing production in my garden goes to the poblano peppers. I planted three poblanos transplants in early April. By late May the plants had grown to about three feet and were beginning to provide me with a steady supply of very tasty and pretty spicy peppers. These plants produced well through the heat of July and August. Then, when the temperature dropped slightly in September, pepper production sky rocketed. I am now harvesting (and sharing) a grocery bag full of peppers every week.
If you have never grown poblanos I highly encourage you to try them. They are easy to grow, fairly resistant to pests and they have an excellent taste that falls somewhere between a banana pepper and a jalapeño on the hotness scale. These peppers are great chopped into a salad or incorporated into your favorite soups. Grill them until their skins blister and they become a soft spicy addition to you burgers. Cook them in hot oil on the stove and then use them to make your eggs, omelets and breakfast burritos really shine. Plus, they are big enough to be stuffed with just about anything you would stuff into any other pepper.
The poblano pepper originated in the state of Puebla, Mexico. It has become a very popular pepper throughout Mexico. Most of us gringos learned about these peppers when we ordered our first chile rellenos. Poblanos are often used in mole’ sauces and each year they help Mexicans celebrate their independence as the green ingredient in the red, white and green dish called chiles en nogado. Poblanos are sold both fresh and dried. In their dried form they are called ancho chiles. The dried ancho is often much hotter than the fresh poblano. Because of this, the dried peppers are often ground into a spicy chili powder that is used in many dishes.
Growing –Pepper seeds will not germinate until the soil warms up to about 70 degrees. In order to get their peppers producing as soon as possible, most pepper growers start their seeds inside about three months before soil temps reach this level. For me, this is early January. Eventhough my Poblanos were transplants, I regularly grow several varieties of tomatoes and peppers from seed. I use special planting trays that have little indentions that hold those dried peat pellets that expand with hot water. To start my peppers I make sure the pellets are fully expanded and then I use tweezers to put three seeds in each pellet. I then place the clear lid over the tray, place in a sunny window and wait.
The seeds can take 10 to 14 days to germinate. I leave them in the trays until the end of February. At that time I take little scissors and cut out the smallest plants, leaving only the sturdiest. I move the plants into a four inch pot filled with a high grade potting mix. Once they are in the pots I put them in a tray saved from previous plant purchases and then place the tray in a large, clear plastic storage bin. This bin allows me to water with abandon and also allows me to easily harden off the shoots by moving the plants outside on warm days. The sides of the container also protect my tender seedlings from wind damage.
Tomato and pepper starts ready for transfer to their 4″ pots
Sometime in early April, when soil temps are right and night time temps are staying above 60, I plant my pepper (and tomato) transplants. Peppers require full sun. They also need at least an inch of water per week and a well drained soil that is very well worked with organic matter. If the soil, sun and water are right, you can expect to start harvesting your first peppers 45 to 60 days after transplant. Peppers will produce well until temps go above above 90, then their production will fall. If you add more organic material at this time and continue to water, your peppers will continue producing right up to the first freeze.
Harvesting-Poblanos are ready to harvest when they are 4” to 6” long and their skin has a glossy sheen to it. Technically, poblanos at this stage are immature. That is fine though because they are less hot when they are green. However, if you want to dry or smoke your poblanos, leave them on the bush until they turn red. If you leave them long enough they will eventually begin to shrivel and turn a deep purple.
A ripe poblano will snap right off into your hand when it is ready to be picked. However, pepper limbs are brittle and if you try and pull a pepper that is not ready you can get a lot of foliage along with your pepper. For this reason I always use a sharp pair of shears or scissors to harvest my peppers.
Pests-Aphids, cutworms and hornworms can all be a problem for peppers. Aphids can be controlled by regularly applying a good shot of water to the underside of the leaves. Cutworms can be controlled by “wrapping” the stems of the young plants in cardboard. Simply cut a toilet paper or paper towel roll into three inch sections. Split these up the sides. Loosely wrap this around the base of your plants after transplant. Stick an inch or so of the tube into the ground and leave an inch or so above ground. Hornworms are always a double problem for me. I know they can wipe out my tomatoes, peppers and potatoes. However, they are the immature form of the hummingbird moths that I love to watch feed on my datura. Regardless of my fondness for hummingbird moths, I pull all hornworms that I find and quickly squish them. If you have a bad infestation you can apply BT but is is really only effective if applied when the caterpillars are small.
As much as I love hummingbird moths, their larvae (Hornworms) can decimate your peppers, tomatoes and potatoes
good article, thanks. I have 6 grown from seed ready for transplanting, what is a good spacing between plants?
thanks for the help!
You can get by with 18″ but I prefer at least three feet. I like to have room to move all around the bush to look for peppers and hornworms!
very good, thank you for such a quick reply!
Absolutely fantastic article, Jay. I planted poblano and jalapeño plants in pots in mid-February and it is my first time growing peppers (successfully). I have some very big peppers that are still green– getting closer to harvest time! Very excited. I plan to dry the poblanos so I’ll wait until they’re red as you advised. No matter how much info I get from around the web, it’s always great to read some more helpful advice from someone with experience. Thanks!
Thanks Andre! You made my day! What you mention is why I love growing peppers. You can pull your first ones in May and keep on harvesting right through the first freeze. Best of luck and thanks so much for taking time to leave the comment!
I have been told that the pablanos purchased in the grocery stores are hybrids and the mature bush will not bear peppers. Any truth to this. My back yard is so shaded, I have a small container garden of herbs and plan to try peppers next.
It is hard to say for certain but there is a very high probability that the one you buy are hybrids. Hybrid plants generally produce larger fruits and more of them than the heirlooms. Since farmers sell there crops by the pound, they tend to use hybrids. If you want to grow heirlooms look for open pollinated seeds at sustainableseedcom.com
Peppers are great container plants. Plant in good soil in at least a 3 gallon pot and keep them moist and in the sun. You will get plenty of peppers. Thanks for the great question!
Nice post! Thanks for the information.
I’m growing Poblanos for the first time this year. I’m in the UK so all (70) of my chilli plants are in a polytunnel.
Was interested to find out about the size. I have one pod that is about 2″ long but that sounds like it still needs to grow a bit before it’s ready! I’m really getting desperate for some fresh chilli! Most of my plants are super-hots so they won’t be ready for another 6 – 8 weeks probably….
Wow! 70 plants should make a lot of chilies. I have grown several varieties of poblanos and one of them was not much more than 3 inches. Unless you know the cultivar it is hard to,determine the mature size. Feel free to,snap a few off a eat them. Peppers are like onions, you can eat them at any point in their development. Thank you so much for the question. It is truly a joy to discover that the plants I grow do well in very different climates around the world.
If you know which variety of poblano, or any other vegetable you planted, the size of a full grown chile is usually listed by the the supplier of the seeds or seedlings or on line. I planted Tiburon hybrid poblanos and they are full grown at 5 to 7 inches according to what I just found on line. You could also wait for the first tinge red as the probably won’t get any bigger after that.
I am growing pablano’s for the first time in a large planter surrounded by a fence. There were several peppers about 3 – 4 inches long. I went out this morning to check the plant and the peppers are gone. Do birds or squirrels eat peppers?
Unfortunately the answer is yes. When the peppers are that large I would suspect either the squirrels or a possum. The birds will generally peck at them but they don’t usually carry them off.
Great article. I didn’t know to leave them to go red to get Anchos. Last year I dug up my chiles before the frost came and brought them inside for the winter and they did even better than when outside. I was still picking them in January.I want to dry some to get Anchos but it’s going to be a while before they’re red. I’m in BC, Canada and I’m thinking they might not be red till after I bring them in. They won’t fit in the dehydrator and I can’t set the oven low enough so how else can I dry them in the winter? Also how do you get them to dry flat?
I love comments like yours! I had no idea you guys could grow peppers way up there! And, I have never heard of digging them up and moving them inside. I admire your dedication! I think you are going to have to dry them in the oven. Set it as low as it can go. If it is too hot you can leave the door cracked to lower the temperature. To get them to dry flat cut the stem end off before you put them in the oven.
A follow up question to my fellow BC resident above..i bought some poblanos at the grocery store and dried them out in my oven but they didn’t turn red. Is this a problem, or did they still ‘become’ Anchos?
To my knowledge, heating or roasting a pepper will not change it’s color. Poblanos (and several other varieties of pepper) turn red as they mature on the plant. Once a pepper leaves a plant, then its skin color is basically fixed. That being said, an ancho is simply a dried version of a poblano, regardless of skin color. Based on that I think you have created some lovely green ancho chilies.
For the first time, I’m growing poblano’s here in Belgium. I have several peppers of 3 – 4 inches. I hope they will become bigger and red. They are in 9 inch pots so I suppose that these pots are too small to have nice fullgrown peppers.
So excited to get your comment. love hearing from folks in other countries. The size of your pepper is primarily determined by the variety. If you grow in small containers the peppers may not develop enough roots to take up all of the water and nutrients they need. To maximize your pepper harvest make sure you keep the soil moist, not wet at all times. Also fertilize with a liquid fertilize once a week. If using a commercial product apply it at one half the rate suggested on the label. If using a compost tea or an emulsion (like fish oil) apply as directed. You cannot over fertilize with compost. Also, peppers love heat and light. Give them as much sun as you possibly can. 8 hours is kind of a minimum with peppers. The more sun they get the better they produce. Hope this helps and thanks so much for the comment!
Last week we have eaten our own grown poblanos. (stuffed with mashed borlotti beans) and grilled on the BBQ. Delicious.
Just one more question: can I use seeds for new plants next year?
Congratulations on your harvest! Your recipe sounds delicious. Most pepper plants are hybrids. As such, the plants will not always grow true to their parents. Knowing this you can keep the seeds and experiment. Some of the plants may be larger or smaller and some of the fruits may be larger or smaller. Plus taste and hotness may vary from bush to bush. In my garden I do not save pepper or tomato seeds unless they come from known heirloom plants. If you want to save seed from year to year go to rareseeds.com and order heirlooms. These plants will always come back true
Been reading this with great interest, as this is the first year I have grown Poblano and Serrano plants. They are all going really well. 🙂 Have them in 5″ pots on windowsills and feeding regularly. The only problem is that now that they are fruiting and the Scottish autumn in now upon us. In winter, we only get 5 hours light max (if that! ). How should I deal with my plants? Thinking if I keep say 4 fruits a plant, will hurry them up before the light completely dies. Any ideas how to keep them going, as my cayenne died over the winter last year.
So glad you are having success with these wonderful peppers. Unfortunately you are going to be fighting a tough battle. These plants are very daylight sensitive. If I were you I would get a grow light and keep it on the plants continuously. This will hopefully extend your growing time. If that doesn’t work there is a bright side. You can eat the peppers at any stage of their development. So even if you can’t get them to maturity at least you can enjoy what ever forms. Best of luck! Wish I had a better answer.
Really awesome information! I have a meter squared of soil for planting in my backyard, but it has an underground mesh about 3 inches under to prevent pests from eating the roots. Do you think the mesh is deep enough to allow the roots to develop? Or should I make holes in the mesh before transplanting?
Glad you liked it! To answer your question I would say it depends on the size if the mesh. Most of the pepper’s roots are small. If the mesh size has openings that are 1 cm square or larger the roots of the pepper will have no issues growing through it. If you have screen type wire I would recommend adding a 9 cm (3 1/2 inch) board to the top of your bed. On most vegetables or annual flowers 90% of their roots grow in the top six inches (15 cm) of soil.
HI, Leave the mesh and deepen the level of soil . You can even take a 5 gallon bucket and cut the bottom out , then fill with soil and plant in the bucket (s)
my poblanos are over six feet tall, and looking very healthy with lots of blossoms, but no peppers. they have been in the ground now for 10 weeks. I have three plants. is something wrong that I am not receiving peepers yet?
It is hard to say. How hot is it where you are? Once temps get over 90 pollen grains can explode or die. Because of this there can be no pollination and ultimately no fruit set. If it is not that hot watch for bees and other pollinators. If you are short on on pollinators your flowers may not be getting fertilized. Other than that I would say be patient. Ten weeks really isn’t that long for the plant to be in the ground. Sometimes all of my peppers have been slow to start producing. However, once they did they produced well and for an extended time.
This is our first year, growing poblano’s. We are in the Seattle WA area. We had a really hot summer, and they just did great. I’ve been picking all summer, and they are huge! Am now roasting and freezing them. I’m excited to make chili rellanos
How exciting for you! My daughter now lives on Orcas Island. However, she tried to garden in Seattle for two years before she moved to the islands. She was never very successful with her peppers or tomatoes. That is hard on a Texan! So happy that you had such great luck. Enjoy your peppers. As I have gotten older I truly enjoy poblanos and anchos much more than the jalapenos!
I have sent to my 83 y/o uncle in New York organic seeds for Poblanos and after a month, he has 3 plants coming up, after a month or so, only 3 inches high. I am wondering if this is the appropriate size they should be. He is a gradner and always has hot boxes with seeds growing and a large garden (old Italian style) with tomatoes, beans, egg plants and peppers etc. When I told him about the Poblanos,he asked he try some seeds.
That sounds about right. Peppers always seem to start slow for me. They are slow to germinate and slow to grow. At my house I generally put mine out in late March or early April. While they do ok in the spring I do not get my best production until fall. Unfortunately I do not have any experience with them in a greenhouse/hotbox situation. If he wants to try and speed them up a bit I would suggest placing the plants on hot mats and a try keeping the soil temperatures in the 70s. I would also feed with a dilute liquid organic fertilizer every week for a month.
Hi is epsin salt good for growing or azomlite is volcano ash is the good want improve the the,trees what do you recommended best way to grow poblanos or carlina reapers? How do you germinate them any idas I left them in the sun for a couple days today before rain comes let them get a little wet
Thanks for the questions Alex. First, I do not recommend Epsom Salt in the garden. While some people swear by it, it is only helpful if your soil if extremely deficient in magnesium. You can read this post to find out more https://masterofhort.com/2014/05/myth-50-use-epsom-salt-on-by-c-l-fornari/. While I have never used azomite I believe it is a great product. When we fertilize we ususally focus on just NPK. As you know there are many other nutrients required by plants to be truly healthy. Azomite provides many of those trace elements.
Here is my article on growing poblano peppers. https://masterofhort.com/2012/11/growing-pablano-peppers-capsicum-annuum-v-pablano/ You can grow all peppers in the same way. As for saving the seed I lay mine out on a paper towel for a few days until they are good and dry. If they got a little wet that is not a problem. Good luck and thanks for reading!
Hi Jay,
I have an odd question…I have four Poblano plants growing. Two in a 2′ raised bed and 2 in pots on a patio (and also a couple of other types of peppers). Every now and again the plants flip there leaves upside down then a few days to a week later they flip back (all at different times).
Currently our average temperature during the day is ~ 70 F during the day and ~ 55 F an night. There are no signs of pests, the leaves are well formed and there are no signs of discoloration and there are at least four peppers started and look well formed too. I am very careful not to overwater. I have tried searching on the internet with no definitive answer.
Any thoughts? Have you seen this before?
Thanks!
Adrian
That is truly odd. Most plants can sift their leaves a few degrees to catch the most possible sun, but I have never seen one turn a leaf 180 degrees. I don’t even know who to refer you to on this one. Sorry, but if everything else is fine I would say just enjoy your unusual plants
great article it really helped us we are growing our first-ever poblano peppers
Thanks! Hope you like them as much as I do!
what is the yield for one poblano plant? Assuming very good conditions (a shit load of manure!) a little wood stove ash etc. 2 pounds or 4 pounds? or 50 pounds !!!!