Tiburon Poblano Pepper is a hybrid variety with heavy-yields of large, 7″ fruits. When harvested fresh, these peppers are known as poblanos. When allowed to mature on the plant and dry, they are called anchos. Poblano peppers have a fruity flavor with mild heat that makes it a staple of many Latin and southwestern cuisines. Plants grow to 30-36″ tall and produce fruits that can get as large as 7″ long. Peppers are uniform and will initially have a glossy, dark green color. If left on the plant, they will mature to a deep red color. Tiburon Poblano Pepper is a great variety for stuffing and making pepper sauces. When dried, the ancho chiles are the main ingredient of the famous mole sauces.
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 seed. 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.
Tiburon 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: 60
Disease Tolerance: Tobacco Mosaic Virus, Bacterial Leaf Spot, Cucumber Mosaic Virus