For an Ancho-type, San Ardo is early and has good length- 6″. Dark-green fruit with mild heat. In Mexico, this type of pepper is dried in the ripe, red stage. Fresh and green, it is used for chile rellenos and is the second most important Mexican hot pepper.
|Catalog Type||Organic and Untreated|
|Disease Reaction||HR: Tomv|
|Variety||San Ardo (Not Treated)|
|Shape||6" x 3", Dark Green/Red|
|Plant||Medium-Tell, Good Cover|