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.
|Disease Reaction||HR: Tomv|
|Variety||San Ardo Poblano Pepper (Treated Seed)|
|Shape||6" x 3", Dark green/red|
|Plant||Medium-Tall, Good Cover|