(Capsicum annuum ‘ Poblano Ancho ‘)
Heat Rating out of 10: 1
Poblano refers to chillies from the Mexican state of Puebla. They are compact bushes and the fruit is variable in heat, color and size. The chillies are usually around 75mm long and 55mm wide. Ancho refers to the red dried form of the mid green variety.
Basil, lemon, lime and green ruffles, garlic, ginger, coriander, Vietnamese coriander, lemon grass, chives. Seafood, all meats and most vegetables along with coconut, lime and lemon all go well with chillies.
Chillies form an integral part of many Asian and Latin American dishes along with some European, African and North American Indeed over time most cuisines have added this fiery little fruit into their recipes. There are many forms that very in color, shape, flavour and of course heat. Can be harvested from mid green to red. Excellent for salads, stuffing and drying: flatten the fruit and prick the thick skin with a sharp knife. Bake under low heat (80C) for an hour or two.
Plant in a protected spot out of fierce sunlight and wind in a well drained but moist soil.
Regular applications of Seasol and Powerfeed will keep the plant looking good and producing lots of tasty chillies.
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