Hidalgo Poblano Pepper is a hybrid pepper variety that produces some of the largest poblano peppers you’ll find. These extra-large fruits average 6.5″ long with a 3″ diameter. They mature from green to red to a dark chocolate color. In the green stage, they are called poblanos which are frequently used for stuffing and making green sauces. At the red stage, they are called anchos and have a much more pronounced flavor. In the dark chocolate stage, they can be used to make traditional “mole” sauce which is used in many latin dishes.
Peppers are in the nightshade family along with tomatoes and eggplant. Plants in the nightshade family are susceptible to blossom end rot, which is a result of a calcium deficiency. To prevent or alleviate this problem, apply pelleted gypsum at the base of the plant at bloom set. Peppers do best when transplanted, as the germination time can be longer than most vegetable seeds. Peppers grow very well in our heavy-duty seed starting trays. Plants should be started 4-6 weeks before the intended outdoor planting date.
If conditions outside are favorable, transplants may be planted directly from our 162 cell trays. If conditions are still too cold for planting peppers, transplants may be “stepped-up” to 4″ pots to allow more room to grow. Peppers can produce heavy fruits and will require some form of support to keep the plant upright. We recommend using the Florida Weave trellising technique that involves using stakes and twine along the row. This ensures that plants and fruits stay off the ground, reducing the possibility of disease and keeping fruits clean.
Hidalgo Poblano Pepper Planting Information
Planting Method: transplant
When to Plant: after last frost
Planting Depth: 1/4″
Seed Spacing: 2′
Row Spacing: 3-4′
Days to Maturity: 70
Disease Resistance: None