- Open-pollinated
- Mild
- 78 (estimated) days to maturity (from transplant)
- 1,500–4,500 SHU (estimated)
- Green
Ancho San Luis
Open-pollinated mild pepper from Mexico. Mildly pungent per Tomato Growers Supply; eaten fresh as a poblano or dried as an ancho. Ready in about 78 days from transplant.
Single source · Updated Sep 27, 2026 · Values marked like this (estimated) are estimates.
At a glance
- Heat
- Mild 1,500–4,500 SHU (estimated)
- Pod
- Heart-shaped 2–4 oz (60–110 g) (estimated)
Glossy, flattened, distinctly heart-shaped pods 100 to 130 mm long (VCDNA); Tomato Growers Supply gives 6 by 3 inches, about half as wide as long; dark green ripening to red, then reddish brown to mahogany.
- Species
- Capsicum annuum
- Days to harvest
- 78 days (estimated) from transplant · Midseason
- Plant height
- 2½ ft (76 cm) Medium height
- Spacing
- 18 × 30 in (46 × 76 cm) (estimated)
- Sunlight
- Full sun
- Position
- Handles open positions
- Growing sites
- Open ground
- Container growing
- Not suited to pots
- Difficulty
- Easy-moderate (estimated) 2/5
- Skin
-
- Green
- Red
- Brown
Heat
Scoville heat units
Mild
Ancho San Luis Scoville heat units: 1,500–4,500 SHU (estimated)
Warm rather than hot, around a Cubanelle, a Pepperoncini or a Shishito. Most people eat these without reaching for water.
Flavor
“Mildly pungent per Tomato Growers Supply; eaten fresh as a poblano or dried as an ancho.”
Growing calendar
78 (estimated) days from transplant Midseason
Timing shown for temperate climates; sow indoors 8–10 (estimated) weeks before your last frost date. Look up your last frost date by ZIP code →
Disease resistance
No documented disease resistances — protect this variety with good airflow and crop rotation.
Uses & tags
- Fresh & salads
- Drying
Origin
Ancho San Luis is a named poblano: the Vegetable Cultivar Descriptions compendium, listing it through Shepherd's Garden Seeds in 1999, notes that the same pepper is called poblano when fresh and ancho when dried. It describes glossy, flattened, distinctly heart-shaped chiles 100 to 130 mm long, ripening from green to reddish brown, on vigorous plants about 760 mm tall, 75 to 78 days to harvest. Tomato Growers Supply sells it with 6 by 3 inch peppers, dark green maturing to red and then mahogany, mildly pungent at 1,500 to 4,500 Scoville heat units, 76 to 80 days, used fresh and excellent for drying. That heat range tops the one UF/IFAS gives for the poblano type (1,000 to 2,000) but stays in the mild band. Neither source names a breeder or states whether it is open-pollinated.
Sources
Where to buy seeds
Prices rechecked dailyAll photos
Questions
How do you grow a Ancho San Luis plant?
A Ancho San Luis plant grows 2½ ft (76 cm) tall. Space plants 18 in (46 cm) apart in rows 30 in (76 cm) apart (estimated). Start seed indoors 8–10 weeks before your last frost (estimated). It needs full sun.
How long does Ancho San Luis take to mature?
Ancho San Luis is ready in about 78 days from transplant.
How hot is Ancho San Luis?
Ancho San Luis sits in the mild range, about 1,500–4,500 Scoville heat units. Figures vary between seed sellers, so treat them as a band rather than a measurement.
Can Ancho San Luis be grown in a container?
Ancho San Luis is better suited to open ground or a greenhouse bed than a container.
Is Ancho San Luis resistant to disease?
No disease resistance is documented for Ancho San Luis.
