When To Pick Ancho Peppers2 – For Optimal Ripeness

Knowing when to pick ancho peppers is the key to getting their best flavor. This guide will help you spot the perfect moment for harvest.

Ancho peppers start green and mature to a deep red-brown. Picking them at the right stage depends on how you plan to use them. We’ll cover the visual signs, the feel of the pepper, and simple tests to ensure optimal ripeness.

When To Pick Ancho Peppers

This is your main goal. The ideal time to pick ancho peppers is when they have reached full maturity on the plant. For the classic ancho flavor, you want them fully ripe.

A ripe ancho pepper will be about 3-4 inches long and have a broad, heart-shaped form. It will feel heavy for its size. The skin will turn from a glossy green to a matte, deep reddish-brown color.

The Two Main Stages for Harvest

You can actually harvest anchos at two different points. Each stage offers a distinct flavor profile.

1. The Green (Unripe) Stage

If picked early, while still green and firm, the pepper is called a Poblano. At this stage, it’s perfect for fresh uses.

• Flavor: Bright, grassy, with a sharper heat.
• Texture: Very crisp and juicy.
• Best For: Stuffing for chiles rellenos, adding to fresh salsas, or slicing for rajas.

2. The Red-Brown (Fully Ripe) Stage

This is the true “ancho” stage. The pepper has been left to mature fully on the vine. It is then dried to become the ancho chile powder or whole dried peppers you buy.

• Flavor: Complex, sweet, fruity, with notes of raisin, tobacco, and mild coffee. The heat mellows and becomes more rounded.
• Texture: The flesh becomes thinner and the sugars concentrate.
• Best For: Drying to make authentic ancho powder, using in rich moles, stews, and sauces where a deep, sweet heat is needed.

5 Clear Signs Your Ancho Pepper is Ready to Pick

Look for these indicators that your peppers have reached optimal ripeness for drying.

1. Color Change: This is the most obvious sign. The skin loses all traces of green and turns a uniform, deep red. It will later darken to a brownish-red on the plant or during drying.
2. Loss of Shine: The skin changes from a shiny, waxy gloss to a more matte, almost papery finish.
3. Feel and Firmness: Gently squeeze the pepper. A ripe ancho will give slightly under pressure but not feel mushy. It should feel a bit softer than a green Poblano.
4. Weight: A ripe pepper often feels heavier due to its developed seeds and concentrated flesh.
5. Ease of Picking: A truly ripe pepper will detach from the stem with a gentle, upward twist. If you have to tug hard, it may need a few more days.

The Step-by-Step Harvesting Process

Follow these steps to harvest your peppers without damaging the plant.

1. Use the Right Tools: Use clean, sharp garden shears or scissors. Snapping the stem by hand can sometimes tear the branch.
2. Cut, Don’t Pull: Cut the stem about half an inch to an inch above the cap of the pepper. Leaving a bit of stem helps prevent the pepper from rotting at the top during drying.
3. Handle with Care: Place harvested peppers gently into a basket or box. Avoid piling them to high to prevent bruising.
4. Sort Immediately: Separate any peppers that have blemishes, soft spots, or insect damage. Use these first or compost them.

What to Do After Picking: Drying Your Anchos

To truly become “anchos,” the ripe red peppers must be dried properly. Here’s the traditional method.

• Washing: Gently wipe the peppers with a damp cloth. Avoid soaking them, as to much moisture will slow drying.
• Air Drying: This is the most common method. String a needle with heavy thread and carefully stitch through the stems of the peppers. Hang the string in a warm, dry, well-ventilated area out of direct sunlight. A porch, attic, or spare room works well.
• Using a Dehydrator: For faster results, slice the peppers in half lengthwise and remove the seeds and ribs. Place them on dehydrator trays in a single layer. Dry at 125-135°F (52-57°C) for 8-12 hours, until leathery and brittle.
• Checking for Dryness: The pepper is fully dried when the skin is tough and the flesh is hard. It should not bend without cracking. If there’s any flexibility, it needs more time.

Common Mistakes to Avoid

Even experienced gardeners can make these errors. Here’s what to watch out for.

• Picking Too Early: Harvesting while mostly green will give you a Poblano’s flavor, not the rich ancho taste. Be patient.
• Waiting Too Long: If left too long, especially in wet weather, ripe peppers can develop mold or start to rot on the plant.
• Harvesting When Wet: Never pick peppers right after rain or in the early morning dew. Moisture promotes spoilage. Wait for a dry, sunny afternoon.
• Improper Storage Before Drying: Don’t leave fresh, ripe peppers in a plastic bag. They need air circulation. Use a basket or paper bag for short-term holding.

FAQ: Your Ancho Harvest Questions Answered

Can I pick ancho peppers when they are green?

Yes, but they are then called Poblano peppers. They are excellent for fresh cooking but lack the sweet, complex flavor of a fully ripe, dried ancho.

How long does it take for ancho peppers to turn red?

From a mature green stage, it typically takes 2-4 weeks for Poblano peppers to fully ripen to red on the plant. Time depends on sunlight and temperature.

What if frost is coming and my peppers are still green?

You have two options. Harvest all green peppers to use as Poblanos. Or, you can pull the entire plant and hang it upside-down in a garage or shed. Some peppers may continue to ripen off the vine.

How should I store dried ancho peppers?

Once completely dry, store whole peppers in an airtight container, like a glass jar, in a cool, dark cupboard. They can last for over a year. For best flavor, grind them into powder as you need it.

Can I eat ancho peppers fresh without drying them?

Absolutely. The ripe red pepper, eaten fresh, is sometimes called a “chile ancho fresco.” It is sweeter than a green Poblano and can be used in recipes, though its unique dried flavor won’t be present.

Timing your ancho pepper harvest correctly makes all the difference. By watching for that deep color change and using the gentle squeeze test, you’ll gather peppers at their peak. Remember, patience is rewarded with that signature sweet, smoky depth that makes ancho peppers so special in the kitchen. With proper drying and storage, you’ll have a homegrown supply to last untill next season.