Poblano peppers are mild, heart shaped peppers often used in Mexican dishes. When fresh, they are deep green with a rich, slightly smoky flavor. If left to ripen to red they are called Ancho chillies.
Poblano Pepper
Poblano ( Scoville rating 1000-2000 units)
Disclaimer most items are done to order for pepper’s and herbs
especially give us two months for your order to be ready if we cannot
fulfil your order within that time frame you will receive 100% of your
money back guaranteed.
On Monday to Thursday between 8-9 am and 5-7pm either at Whitter village or Fairview complex in Montego Bay (if you are in Falmouth we can make arrangements for pickup). Outside of Montego Bay we can send it via Knusford Express or Tara you will be responsible for the courier price.
Transplant: Transplant early morning or late afternoon to avoid sun stress. Water the seedling a few hours before transplanting. This reduces shock and makes it easier to move. Dig a small hole in the soil in your grow bag place the seedling in and gently firm the soil around the base. Give it a good soak right after transplanting for at least 2 days placed in filtered light to reduce transplant shock.
Sun: At least 6 hours a day with afternoon shade.
Water: Keep soil moist and not soggy allow soil to dry slightly in between waterings. Water slowly and fully drench the soil with water DO NOT surface water. With this method you can water 3times a week. Bottom water only avoid getting water on leaves.
Space: If placed in grow bags 7 gallon is great. The smallest will be 5 gallons but remember the smaller the space the smaller the root system the less fruit.
Staking: Known for vigorous growth therefore a stake or cage maybe needed to support growth.
Soil: Well-draining soil with compost or fertilizer
Fertilizer: During the growing stages high nitrogen is recommended but when flowers begin to form you can switch to high phosphorus and potassium. During the flowering period banana tea can be used for similar results. Bonus tip when pepper plant begins to flower remove the flowers at least two times this helps the plant become stronger to accommodate the fruit.
Pruning: Trim lower leaves especially ones that touch the soil. This improves airflow and prevent disease. Remove yellow or crowded leaves.
Harvesting: After transplanting harvest should be expected 80 days give or take 2 weeks. Pick when peppers are firm and dark green and are 4-6 inches long. They can be harvested green but for a sweeter or slightly spicier flavor let them ripen to red. Harvest regularly to keep the plant producing more fruit. Bonus tip use scissors or garden shears to cut peppers, pulling them can damage the plant.
Recipe: creamy chicken poblano soup, poblano corn relish, skillet enchilada casserole, shredded beef stuffed poblano peppers, traditional chile rellenos, air fryer lamb chops with polano sauce, spicy pinto bean soup.
Creamy chicken poblano soup, poblano corn relish, skillet enchilada casserole, shredded beef stuffed poblano peppers, traditional chile rellenos, air fryer lamb chops with polano sauce, spicy pinto bean soup.