How to Grow Ancho Pepper San Martin
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Ancho Pepper San Martin
Capsicum annuum var. ancho
vegetableAncho Pepper San Martin is a cultivar of poblano pepper grown specifically for drying and use in Mexican cuisine, producing large, heart-shaped fruits that ripen from green to deep red. When dried, these peppers become anchos, prized for their mild heat and rich, fruity flavor. This variety is known for reliable yields and consistent fruit quality.
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Example Ancho Pepper San Martin timeline · Pittsburgh, PA (Zone 6b)
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Plant Ancho Pepper San Martin
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Ancho Pepper San Martin
Around Aug 15≈ 120 days after planting
Sample dates for Pittsburgh, PA. Sign up to get exact Ancho Pepper San Martin dates for your own zip code.
Growing Conditions
Soil
Growing Zones
Find your zone →Thrives in zones 9-10; can be grown as an annual in zones 6-8 with early starts and warm microclimates
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Get my Ancho Pepper San Martin timeline →Growth Stages
Seedling
6-8 weeksTiny pepper plants with first true leaves emerging, fragile and slow-growing
Start indoors 8-10 weeks before last frost. Keep soil consistently moist but not waterlogged. Maintain warmth (70-80°F). Provide bright light or grow lights. Thin to strongest seedlings.
Vegetative
4-6 weeks after transplantingBushy growth with multiple stems and increasing leaf production; plant becomes woody and robust
Harden off before transplanting outdoors after last frost danger passes. Space plants 18 inches apart. Water consistently. Fertilize every 2-3 weeks with balanced or slightly higher nitrogen fertilizer. Mulch around base.
Flowering
4-6 weeksSmall white or cream-colored flowers appear at leaf axils along the stems
Maintain consistent watering and warmth (70-85°F optimal). Switch to fertilizer higher in phosphorus to encourage fruit set. Hand pollinate if needed (tap flowers gently). Ensure 6+ hours of direct sunlight daily.
Fruiting
4-8 weeks per fruitPeppers develop, starting small and green, gradually enlarging to mature size (4-5 inches long)
Support heavy branches with stakes or cages if needed. Continue consistent watering; reduce nitrogen fertilizer. Provide consistent moisture to prevent blossom-end rot and cracking. Full sun is critical for proper ripening.
Ripening & Harvest
2-4 weeksPeppers gradually change from green to dark red (burgundy), skin thickens and flesh becomes sweeter
Harvest green peppers for fresh use anytime, or wait for full red color for drying. For drying, allow peppers to fully mature on plant in warm conditions. Reduce watering slightly once peppers are full-sized to concentrate sugars.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Spray with insecticidal soap or neem oil; encourage beneficial insects like ladybugs
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Increase humidity; spray with neem oil or sulfur; prune heavily infested leaves
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Use yellow sticky traps; spray with insecticidal soap or neem oil; remove heavily infested leaves
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Remove infested fruits immediately; use pheromone traps; apply spinosad if severe
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Remove weeds that harbor thrips; use reflective mulch; apply neem oil or insecticidal soap
Uses
Dried Ancho Chiles & Mole
CulinaryAncho peppers are iconic in Mexican cuisine, used to make mole sauce, enchilada sauce, and chile powders. Their dried form offers a sweet, fruity, mild heat profile (1,000-1,500 Scoville units) with notes of raisin and chocolate. [source]
Fresh Roasting & Stuffing
CulinaryGreen or red Ancho peppers can be roasted over flames, peeled, and stuffed with cheese or other fillings, or used in fresh salsas, stews, and vegetable dishes. [source]
Capsaicin Benefits
MedicinalPeppers contain capsaicin, a compound known for anti-inflammatory and pain-relief properties, supporting digestive health and potentially boosting metabolism. [source]
Pepper Powder & Spice Blends
HouseholdDried Ancho peppers can be ground into powder for use in spice rubs, chili powders, and traditional Mexican seasoning blends that store for months. [source]
Pollinator & Hummingbird Attraction
WildlifePepper flowers attract bees, butterflies, and hummingbirds, supporting pollinator populations while providing food security for local wildlife. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
For fresh eating: Pick peppers at any size once they are glossy and firm. For drying into anchos: Allow peppers to fully ripen to deep red on the plant (late summer/fall), then harvest and dry whole in a warm, well-ventilated area for 2-3 weeks until brittle. Handle carefully to avoid splitting. Harvest regularly to encourage continued fruiting.
Fun Facts
- 🌱 The name 'Ancho' comes from the Spanish word 'ancho' meaning 'wide,' referring to the broad, flat shape of the dried pepper.
- 🌱 San Martin is a specific cultivar selected for superior fruit quality and yield, popular among both home gardeners and commercial growers in Mexico and the southwestern United States.
- 🌱 Anchos are one of the most commonly used dried peppers in Mexico, essential to authentic recipes like mole negro and chile relleno preparations dating back centuries.
Gardening Terms
New to gardening? Learn about terms used in this guide:
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