80-90 days. The fat, 6″ x 3″ poblano type peppers are mild and chewy, with a very distinctive flavor. Fruits mature from green to deep red/black color. Excellent for salsa, roasting & stuffing.
Heat or pungency of peppers are rated in Scoville Heat Units (SHU- 0 to 300,000). Hot growing conditions, full sun and adequate but not excessive moisture generally promote pungency. Too much water, nitrogen or low temperatures will drain the taste. Fruits ripening at 85º- 95º have more pungency than those maturing at 65º – 70º. The pungency increases tenfold when the fruits are dehydrated.