The poblano pepper. So happy to have a few of these growing in my system. These peppers are so delicious and versatile. Sauted, stuffed, roasted, dried or added to sauces (mole, yummm) these peppers are a great addition to any kitchen.
Slow to grow from seed, these plants take about 200 days to fruit. So no peppers this winter…but maybe this spring, lol. So far these guys are enjoying the system really well, the one in the pic above is the largest and fastest growing right now.
A little more detailed information below:
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho (“wide chile”). The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. While poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. A closely related variety is the mulato, which is darker in color, sweeter in flavor and softer in texture.
One of the most popular peppers grown in Mexico, the bush (of the species Capsicum annuum) is multi-stemmed and can reach 25 inches (0.64 m) in height. The fruit is 3 to 6 inches (7.6 to 15 cm) long and 2 to 3 inches (5.1 to 7.6 cm) wide. An immature poblano is dark purplish green in color, but the mature fruits eventually turn a red so dark as to be nearly black. Poblanos grow in zones 10–12 and do best with a soil pH between 7.0 and 8.5. Poblanos typically prefer full sunlight and may require additional support for the growing fruits during harvest in late summer. A poblano takes around 200 days from seed to harvest and requires soil temperatures of at least 64 °F (18 °C) to germinate.
Preparation methods include: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. It is particularly popular during the Mexican independence festivities as part of a dish called chiles en nogada, which incorporates green, white and red ingredients corresponding to the colors of the Mexican flag. This may be considered one of Mexico’s most symbolic dishes by its nationals. It is also usually used in the widely found dish chile relleno. Poblanos are popular in the United States and can be found in grocery stores in the states bordering Mexico and in urban areas. After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by either canning or freezing. Storing them in airtight containers keeps them for several months. When dried, the poblano becomes a broad, flat, heart-shaped pod called an ancho chile (meaning “wide” in Spanish); from this form, it is often ground into a powder used as flavoring in various dishes. “Poblano” is also the word for an inhabitant of Puebla, and mole poblano refers to the spicy chocolate chili sauce originating in Puebla.
I didn’t know that the heat levels varied depending on when they picked! Love little details like this. Anchos are one of my favorite to use for my from scratch chile paste marinade …plus a couple chipotles 
Pictures and updates to come…but the tomatoes vines are starting to fail. Light is the issue…and powdery mildew is beginning to form. The vines will be removes soon, and some sprouts rearranged. I’ll keep you updated on nitrate levels and see if some additional houseplants need to be added for additional uptake.
