Vegetable Varieties for Gardeners is a citizen science program





'Ancho' Peppers
 
Sub-Category: Hot
 
Sub-Category 2:
Description: Hybrid hot ancho/poblano type. Plants bear 4-inch, heart-shaped, 2- or 3-lobed, fairly thin-walled, black-green fruit at 65 days maturing to pungent red.
Days To Maturity: 65-88
Seed Sources: Underwood Gardens - updated in 2011

 
Rating Summary
 
Overall: (4.1 Stars)Overall
Taste: (4.4 Stars)Taste
Yield: (4.6 Stars)Yield
Ease/Reliability: (4.4 Stars)Ease/Reliability
 
Reviews
 
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Number of Reviews: 7

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Reviewed on 04/17/2012 by pointydog - An experienced gardener

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Orange, New York, United States
Frost Free Season: 163 - 183 days
Soil Texture: Clay
Garden Size: Medium - 400 square feet to 1,600 square feet
Sun Exposure: More than 8 hours per day

Very productive, but the fruits of mine were thin walled and hard to use. I got starts from the local garden center. The plants got to be about 30\" tall and required staking. I would like to try these again, but would try them from a differnt souce in the hope of getting fruits with more solid walls. They did not require any care at all to produce about a half-bushel of smallish peppers on just two plants.
 

Reviewed on 12/06/2010 by anr44 - An experienced gardener

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Tompkins, New York, United States
Frost Free Season: 163 - 183 days
Soil Texture: Loam
Garden Size: Small - Less than 400 square feet (20' x 20')
Sun Exposure: More than 8 hours per day

Anchos are delicious and easy to grow, and are the best pepper for chiles rellenos by far. They only have a slight spice, and a rich, distinctive flavor. This summer I had two community garden plots, and I quickly realized I only had time for one. However, even the small ancho starts I placed in my second, abandoned bed still thrived. I was shocked when I returned to the bed in September, only to find nearly 100 anchos growing amongst the weeds! Definitely a vigorous grower!
 

Reviewed on 07/21/2009 by Luffa Zar - An experienced gardener

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Dane, Wisconsin, United States
Frost Free Season: 143 - 163 days
Soil Texture: Clay
Garden Size: Medium - 400 square feet to 1,600 square feet
Sun Exposure: 6 to 8 hours per day

Been harvesting these peppers for couple of years in WI. They produce a healthy plant and plenty of fruit. I enjoyed them in salsa and chlli. Better frozen for me then dehydrated. A small crop is all that is needed.
 

Reviewed on 03/13/2009 by keshreve - An experienced gardener

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Laramie, Wyoming, United States
Frost Free Season: 103 - 123 days
Soil Texture: Clay
Garden Size: Medium - 400 square feet to 1,600 square feet
Sun Exposure: More than 8 hours per day

Best ancho-type I've found for short-season Wyoming. Produces good yeild of large, mildly hot peppers. Great as a "green chile" pepper. Benefits from a black plastic mulch.
 

Reviewed on 12/02/2006 by John11840 - An intermediate gardener

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Middlesex, Connecticut, United States
Frost Free Season: 163 - 183 days
Soil Texture: Loam
Garden Size: Medium - 400 square feet to 1,600 square feet
Sun Exposure: 6 to 8 hours per day

I grew Poblanos for the 1st time this summer and was well pleased with the results. They are much better for chile relenos than Big Jims or Anaheims because they don't have to be peeled. Also very good smoked.
 

Reviewed on 01/19/2006 by neetz - An experienced gardener

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Wayne, Michigan, United States
Frost Free Season: 163 - 183 days
Soil Texture: Loam
Garden Size: Medium - 400 square feet to 1,600 square feet
Sun Exposure: More than 8 hours per day

I planted 6 plants of this variety in the spring after my beds received too much brown matter. Even with this 'disaster' I was able to have enough for, fresh use (as in Rellanos) and drying. I could only assume how well it would have produced if it wasn't for 'the disaster'. Very flavorful, a nice, not sweet, not hot flavor at first and then a slight warming as an afterglow. Another mainstay in my garden.
 

Reviewed on 12/16/2004 by BPippin - An experienced gardener

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Ontario, New York, United States
Frost Free Season: 143 - 163 days
Soil Texture: Loam
Garden Size: Large - More than 1,600 square feet (40' x 40')
Sun Exposure: 6 to 8 hours per day

Tried this variety for first time in 2004. They are dark green and longer than the bell types. They have thin walls and a slighty hot taste. We stuffed them( as in chile relenos) and they were great.
 




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