Ancho 101 #9480 (30 seeds)
When fresh and still green, these mildly hot, heart-shaped peppers are stuffed and made into chiles rellenos. When mature they are dark, rust red, richly flavored, and often dried and ground into chili powder. Peppers become 4 inches long, tapering to a blunt point. Wrinkled skin takes on even more character when dried. May be strung into long ropes or made into wreaths. 76 to 80 days.
Ancho San Luis #9272 (30 seeds)
High quality, uniform heart -shaped peppers are dark green, maturing to red, then mahogany. Mildly pungent peppers, 1,500 to 4,500 Scoville units, are 6 inches long and 3 inches wide. They are used fresh, but are also excellent for drying because the fruit is so uniform in size and shape. 76 to 80 days.
Mosquetero Hybrid #9354 (30 seeds)
Very large ancho peppers are perfect for stuffing into chiles rellenos as well as use in chili, and other dishes where mild to moderate heat is needed. Deep green, flat and tapered peppers mature to 6 inches long and about 3 inches wide, with a high percentage of two lobes. Tall, large plants are high-yielding and perform well even under cooler conditions.
Poblano L #9832 (30 seeds)
Dark green peppers mature to almost brown and are 5 inches long and 2-1/2 inches wide with a slight taper and blunt end. These are a little longer and milder than Ancho 101, with Scoville units from 600 to 1,800. These peppers are called Poblano when fresh and Ancho when dried. 75 to 80 days.