Ancho Gigantea

Ancho Gigantea

Seed Savers Exchange

Packet Description:

“The standard Mexican variety for sauces and stuffing, excellent for chiles rellenos. Green-black heart-shaper fruits measure 4” long. Referred to as poblanos when fresh and anchos when ripened to red and dried. Distinctive rich flavor. 90 days from transplant. Medium hot.”

Our take:

Had some success with these back in 2017. I have purchased Poblanos in the store that were fairly large. These ended up being hard to actually call Gigantea, as they were smaller than the picture painted by the name. This was in a raised bed that I had much success with a bunch of other peppers. I am still hopeful it was just agriculturalist error on my part. Looking to level up this year.

Favorite use for these: Poblanos in general have a semi-flattened look. I love to slice them in ½ allowing maximum exposure for the internal flex to the flames of a grill. Preferably a wood fire grill. Remove the seeds and get them cooking. Just as they start to char in the slightest flip them. Fill them with shredded cheddar cheese, and precooked crumples of bacon. Gently char the skin then move away from the flames to continue melting cheese. Add a crack of salt and pepper. When satisfied remove to cool down for about 10 minutes.

Enjoy your visit to Flavor Country. Drop us a line and let us know how it was. I got this recipe from Chris Huryn of Smoothdaddy Cycles.

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Start indoors 8 weeks before your last frost date.

Germination: 14 days

Plant Spacing: Rows – 24” Plants – 12-24”

Sun Exposure: Full

Frost Hardy: No

Ideal Temps: 75-95F (24-35C)