Holy Mole

Family: Solanaceae Mildly Hot Pepper

Aromatic and richly green at first glance, Holy Mole poblano peppers deepen to a glossy, dark maturity with a smoky, earthy heat that blooms slowly and lingers.

The flesh stays pleasantly thick and yielding, with a smooth, lantern-like shape that roasts beautifully for bold, pepper-forward flavor. Grow Holy Mole for dependable harvests at about 80 days and enjoy its signature balance of warmth and depth in fiery salsas and chile-style preparations—plus its striking presence on the plant for fresh, vibrant use.

Light: Full SunMaturity: 80 DaysHabit: Bush

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 7th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Jun 20th
Harvest Begins	Sep 8th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	80
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	80
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

Holy Mole poblanos bring a darker, smoked-earth heat that doesn’t jump instantly—it rolls in and hangs around, which is exactly what you want in mole-adjacent blends. The thick, lantern-shaped flesh roasts into a tender bite without going watery, so it thickens sauces instead of thinning them.

Best Uses

char-and-roast for stuffed chiles and chile relleno-style applications
blend into smoky salsa verde or chile-forward mole-adjacent sauces
stem-and-sear for fajita-style strips that hold shape
purée into a thick roasted pepper paste for dressings and marinades

Flavor Profile

smoky, earthy heat slow-blooming peppery warmth thick, yielding flesh with low watery risk clean vegetal bitterness turned sweet on roast

Kitchen Pairings

lime garlic smoked salt or chipotle tomato black beans cotija cheese

Frequently Asked Questions

What pest or disease is most likely on Capsicum annuum (poblano-type peppers) and how do I control it?

Watch for aphids and spider mites, which commonly build up on pepper foliage and can cause yellowing and stunted growth. Spray plants with a strong stream of water to knock off pests, then follow with insecticidal soap (especially undersides) every 5–7 days until you see no new damage. If you notice leaf spots or stem lesions, remove affected leaves and avoid wetting foliage; improve airflow by spacing plants as they mature.

How often should I water Capsicum annuum during the main growing phase?

During active growth (after plants are established and producing foliage), keep the soil consistently moist but not waterlogged—aim for watering when the top 1 inch of soil feels dry. A typical schedule is about 1–2 inches of water per week depending on heat, with deeper watering rather than frequent light sprinkles. Stress from letting the soil dry out too much can lead to blossom drop and misshapen peppers.

How can I tell when Holy Mole poblano-type peppers (Capsicum annuum) are ready to harvest?

Harvest peppers when they reach full size—typically around 80 days from transplant for Capsicum annuum—then cut when the fruit is firm and has developed its mature color (often green, sometimes deepening toward red). If you want a milder poblano, pick them while still green; if you want more sweetness and heat balance, allow them to color further before cutting. Use scissors or a knife to cut the stem, leaving a short stem on the fruit.