Pepper “Poblano”

With Hardy Begonia

Unbelievably, there may be more Hoya! about Poblano peppers on the interwebs than there is about any other pepper. (For those not familiar with Hoya!, it’s the stuff you don’t want to step in while in the horse barn). First, it is sold under two names–Poblano and Ancho, though the name Ancho is usually (but not always) reserved for dried ground, red, Poblanos. Secondly, it is said to grow in zone 10 and further South, and be no more than 25″ tall. Guess again–I’m in zone 8, and this plant is 52″ tall and still growing.

Ocular Proof

The last and third pile of Hoya! is that these are a mild pepper. Actually, Jalapenos can be also, if you buy one of the varieties that has had all the heat bred out of them. The worst case of pepper burn I have had all summer was from Poblanos I cut up to freeze. I bought them from one of our best local Hispanic farmers, and she neglected to tell me they were really hot. Let the buyer beware.

In short, be skeptical. Grow some yourself, and see what result you get. I am mixing up a seed mix with upwards of ten varieties of hot peppers for next year, so I can see which ones are best. It’s called evolution in action. That is, as long as I survive the pepper burns.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

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