Poblano Pepper

These peppers were inedibly hot this year. Not sure why, but not like any Poblano I've ever eaten. Woo boy.

Wow! I was not expecting these to be so hot. I've never had a Poblano as hot as these and they are my favorite pepper. I just ate the first one I harvested after roasting and peeling and it set me on fire for a good 10 minutes! I don't think I've had a Jalapeno as hot as these. I was very surprised to say the least. These peppers are easy to grow and look beautiful with their fat chunky selves. The flavor is so unique among the peppers of the world and no garden should be without. Get 'em!

These plants have grown quickly and tower at 4' in late July. They've given me about 50 peppers from three plants thus far and have made terrific stuffed pepper meals!! I've gotten a handful of 5-6" ones but by far the majority have been 3" but still delicious and "stuff-able". They have agent me heat that even my wife enjoys. These will be a standard I my garden from here on.

These are tricky to germinate, and require a heating mat. They're worth the trouble though! Unless you have a massive container, I don't recommend them as container plants, though. Ours may have produced better if we could have planted it directly in the ground. Still, the fruit is excellent! Moderately spicy and of medium size, they're perfect for salsa, hot sauce, chile relleno, and more! I plan on planting more of them this year.

I started growing this pepper a couple years ago because I wanted to make chile rellenos. They are pretty spicy but not unbearably hot (my stomach says thank you!) It is a favorite of my husband's. So it is going to stay in my garden for years to come. It is one of the very best producers. I get hundreds of peppers off my two bushes. They grow very large and tall here in Texas. I have to support them in the largest tomato cage I can find, and tie the cage upright because it just takes it over and is so heavy with fruit that the entire plant and cage tip over.