Poblano - San Luis Chilli Seeds (10 seeds)

Poblano San Luis

Heat: Mild (1,000–2,000 SHU)

80 Days. A classic Capsicum annuum from Puebla, Mexico, producing large, heart-shaped pods with thick, meaty walls that start dark green and ripen to deep red. Exceptionally versatile — perfect for roasting, stuffing, and adding depth to sauces and stews. Famously used in chile relleno, where the large cavity and sturdy walls make it the ideal stuffing pepper. When dried, the pods become the well-known Ancho chilli, with a rich, sweet, raisiny depth that is a cornerstone of traditional Mexican mole.

Plants grow 1m tall and are highly productive, often benefiting from staking under the weight of the large fruit. Thrive in full sun with fertile, well-drained soil and consistent moisture.

Part of the holy trinity of Mexican chillies used in traditional mole, alongside Brown Poblano (Ancho Brown when dried) and Guajillo. Complete the trinity with Pasilla (Chilaca) Bajio. For a spicier version try Chile de Árbol.

Harvest: Pick dark green for fresh use, or allow to ripen fully red for drying as Ancho.
Flavour: Mild, rich, and earthy — great fresh for stuffing, even better dried for deep ancho flavour.

10 seeds