San Luis Poblano

Folks in San Luis, Mexico know a thing or two about peppers. San Luis Poblano is a classic example. The fruit are large, dark green, and thick-walled with mild heat and a rich flavor. When fully ripe, there can be a little sweetness and that familiar raisin-like taste you get from a good poblano.

Poblano to Ancho

Let the peppers fully ripen and dry them, and you have ancho chiles. The dried pods turn a deep reddish-brown and develop a sweeter, slightly smoky flavor.

Anchos are used in mole, chili powders, enchiladas, tamales, sauces, and plenty of other Mexican dishes. There is a reason this pepper shows up everywhere.

Uses

Fresh San Luis Poblanos are great for roasting, stuffing, grilling, or chopping into sauces and salsa. Heat is mild enough that you can actually use a lot of pepper without taking over the meal.

Good fresh. Even better dried. Pretty hard to go wrong with a poblano.

Isolated seed stock