This heirloom chile pepper is called, “Poblano” in the fresh green form and “Ancho” when it is a dried pod. One of the most popular chiles in Mexico, the young green pepper is often stuffed with cheese or meat for chiles rellenos (recipe included inside packet), and the dark, reddish-brown dried pepper is used for the traditional “mole poblano” and chili powder. You will find many uses for this heart-shaped, 3.5″ long and 2″ wide, mildly spicy pepper. They are wonderful when roasted and peeled or sliced fresh for a spicy kick in many dishes. Fully ripe peppers are red and more sweet, but the fruit can be harvested at any stage.