Ancho Hot Pepper is an heirloom poblano-type pepper with flattened, pointed fruit, shiny green skin and thick flesh. The peppers are generally mild while green and turn red as they mature, bringing a sweeter flavor.
Sow indoors 8–10 weeks before the last frost at 75–85°F, planting ¼ inch deep. Transplant after frost, 18–24 inches apart, and harvest with a sharp tool when the fruit reaches usable size.
