Knowing the perfect moment to pick your peppers makes all the difference. This guide will explain exactly when to harvest ancho peppers for the best flavor and yield.
Getting the timing right is the secret to that rich, sweet, and smoky taste ancho peppers are famous for. Picking too early means less complexity; waiting too long can lead to over-ripening or damage from pests and weather. Let’s look at the clear signs that tell you your anchos are ready.
When to Harvest Ancho Peppers
Ancho peppers start life as green, fresh poblano peppers. The term “ancho” actually refers to the dried form of a ripe, red poblano. Therefore, your harvesting decision depends on wether you want to use them fresh (as poblanos) or dried (as anchos).
For the classic ancho, you need to let the pepper fully ripen on the vine. This process requires patience but rewards you with a deeper, fruitier flavor perfect for drying.
Key Signs of Ripeness for Ancho Peppers
Your peppers will give you clear visual and tactile clues. Here’s what to look for:
* Color Change: This is the most obvious sign. The pepper will turn from a deep, glossy green to a rich, matte brick red or chocolate brown. The entire pod should be uniformly colored.
* Skin Texture: The skin will lose its glossy sheen and become slightly wrinkled or leathery. It’s a subtle change, but you’ll notice it.
* Firmness: A ripe ancho pepper will feel firm but with a slight give. It shouldn’t be rock-hard like a green poblano, nor should it be soft or mushy.
* Size: The pepper will have reached its full size, typically 3 to 6 inches long and 2 to 3 inches wide. It will have that classic heart-shaped, broad appearance.
The Two-Stage Harvest: Poblanos vs. Anchos
You actually have two good options for harvesting, depending on your culinary goals.
Stage 1: Harvesting Green Poblanos
If you enjoy stuffed poblanos (chiles rellenos) or want a milder green pepper, you can pick them early.
* Harvest when they are a solid, dark green and have reached full size.
* They will be crisp, with a brighter, more vegetal flavor.
* At this stage, they will not develop the sweetness needed for a true ancho.
Stage 2: Harvesting Red Ripe Poblanos for Anchos
This is the harvest for making dried anchos.
* You must allow the green poblanos to stay on the plant until they completly change color.
* This can take several weeks after they reach full size.
* The plant will often start to senesce, with leaves yellowing, as it puts its final energy into the ripening fruit.
Step-by-Step Harvesting Instructions
Using the correct technique prevents damage to the plant and the pepper.
1. Gather Tools: Use a pair of clean, sharp garden shears or scissors. Do not pull or twist the peppers off, as this can tear the branches.
2. Cut the Stem: Locate the stem where it connects to the plant’s branch. Cut cleanly through the stem, leaving about a half-inch to an inch of stem attached to the pepper. This stub helps prevent rotting during drying.
3. Handle with Care: Place the harvested peppers gently into a basket or container. Avoid piling them too high to prevent bruising.
4. Inspect for Damage: As you harvest, set aside any peppers with signs of insect holes, soft spots, or mold. Use these immediately or compost them.
What to Do Immediately After Picking
Your job isn’t over after harvest. Proper post-harvest handling is crucial, especially for drying.
* Washing: Gently wash the peppers in cool water to remove any dirt or debris. Pat them completely dry with a clean towel.
* Sorting: Separate peppers by size and ripeness. This helps them dry at a more uniform rate.
* Drying for True Anchos: To make anchos, you must dry the ripe red poblanos thoroughly. There are a few effective methods:
Air Drying: String a needle with heavy thread and push it through the thickest part of the stems. Hang the string in a warm, dry, well-ventilated area out of direct sunlight. This can take several weeks.
Using a Dehydrator: This is the fastest and most reliable method. Slice the peppers in half lengthwise and remove the seeds and membranes for quicker drying. Arrange them on trays and dry at 125-135°F (52-57°C) until leathery and brittle. This usually takes 8 to 12 hours.
Oven Drying: Place halved peppers on a baking sheet at your oven’s lowest setting (ideally under 150°F) with the door slightly ajar. Check frequently to avoid cooking them.
Common Problems and How to Avoid Them
Even with the best timing, issues can arise. Here’s how to troubleshoot:
* Peppers Staying Green: If your peppers won’t turn red, it’s often due to cool temperatures. Peppers need sustained warmth to ripen. As fall approaches, you can harvest the largest green ones and ripen them indoors on a sunny windowsill.
* Early Frost Threat: If an early frost is forecast, harvest all your viable peppers immediately, even the green ones. You can use the green ones as poblanos, and the partially red ones may continue to color up indoors.
* Sunscald: Overly ripe peppers left in intense sun can develop soft, pale, sunken spots. Use shade cloth in very hot climates or harvest as soon as they’re ready.
* Pests and Cracks: Inspect regularly. A small bug hole can quickly lead to rot. Peppers that recieve uneven water may crack; harvest these right away.
Storing Your Harvest
Proper storage extends the enjoyment of your crop for months.
* Fresh Green Poblanos: Store in a plastic bag in your refrigerator’s crisper drawer. They will keep for up to 10 days.
* Fresh Red Ripe Poblanos: These are more perishable. Store them in the fridge and use within 4-5 days, or start drying them immediately.
* Dried Ancho Peppers: Once fully dried (brittle, with no moisture left), store them in an airtight container in a cool, dark pantry. They can last for over a year. For longer storage, you can freeze them.
* Freezing: You can freeze fresh peppers whole or sliced. Wash, dry, and place them on a tray to freeze individually before transferring to a freezer bag. They’ll keep for 6-8 months.
Frequently Asked Questions (FAQ)
How long does it take for ancho peppers to turn red?
From flowering to a fully ripe red pod, it typically takes about 80 to 100 days, depending on your climate and variety. The color change itself can take 2-3 weeks after the pepper reaches full size.
Can you eat ancho peppers fresh?
Yes, the fresh red ripe poblano is edible and sweeter than its green counterpart. However, the unique, complex flavor profile of an “ancho” specifically develops during the drying process.
What is the difference between an ancho and a poblano?
A poblano is the fresh pepper, usually harvested green. An ancho is the dried form of the ripe red poblano. The drying concentrates the sugars and flavors, creating a distinct taste.
How do I know if my dried ancho peppers are still good?
Check for flexibility and smell. A properly dried ancho should be brittle. If it feels soft or leathery, it may have absorbed moisture and could mold. It should have a sweet, smoky aroma. If it smells musty or dull, it’s past its prime.
Should I harvest ancho peppers before or after a rain?
It’s best to harvest before a heavy rain if possible. Excess moisture on ripe fruit can promote splitting and fungal diseases. If they get wet, dry them off thoroughly as soon as you can.
Timing your ancho pepper harvest perfectly ensures you get the best from your garden. By waiting for that deep red color and leathery skin, you’re gauranteed a harvest perfect for creating rich, flavorful dried anchos that will enhance your cooking all winter long. Remember to use sharp tools, handle them gently, and dry them thoroughly for the best results. With these tips, you’ll master the art of picking at the peak of flavor.