Holy Mole

Family: Solanaceae Mildly Hot Pepper

Planting Schedule

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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

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Holy Mole Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Apr 6th	Jul 20th	Oct 8th – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 28th – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 28th – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Oct 2nd – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 28th – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 26th – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 21st – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 17th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 14th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 8th – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Sep 3rd – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 24th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 15th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 6th – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 20th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 25th – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

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.