| 65 days. The mainstay of southwestern and Latin cuisine, the Poblano pepper is the fresh form of the popular spice called Ancho pepper. And Tiburon Hybrid is just about the best Poblano available anywhere, offering huge yields of disease-resistant, extra-large, dark green to red fruit! Each of these horn-shaped fruits is 3-lobed, very thick-walled, glossy, smooth, and larger than expected, reaching up to 7 inches. Perfect for stuffing fresh, it holds up well when cooked, and is ideal for drying whole and then grinding into Ancho spice. With a heat factor of 2,000 Scovilles (as compared with, say, 215,000 for the fiery Habanero!), Tiburon Hybrid is a barely-warm, fruity-sweet pepper whose flavor has been compared to that of a raisin . . . plus a little spice, of course! Tiburon is resistant to bacterial spot and tobacco mosaic virus, offering big, healthy yields on plants 20 to 30 inches tall. Pick it when it turns dark green for firm fruit suitable for stuffing, or let it turn red (which contains more vitamins) before harvest. Either way, you'll have plenty of spicy-sweet eating from this meaty, generously sized pepper! Start seeds indoors or, in climate with short growing seasons, outdoors at least one week after last frost. If starting indoors, allow 7 to 10 weeks for the seeds to mature into seedlings large enough to transplant safely. Fertilize when the blooms appear, and water well. Fruit is most nutritious if allowed to ripen on the plant. Pkt is 20 seeds. |
