San Luis

Family: Solanaceae Mildly Hot Pepper

Planting Schedule

Provide your location or planting zone to unlock dates and add San Luis to a garden.

Aromatic and richly sweet, San Luis poblano peppers unfold with a velvety, deep-green skin that turns to a warm, glossy red as they mature—fragrant enough to perfume the garden.

The fruits are medium-large and gently tapered, with thick, crisp flesh and a pleasantly mild, full-bodied flavor that shines in fresh salads, roasted applications, and vibrant sauces. Grow San Luis for dependable, 75-day harvests and a pepper that delivers both substance and a clean, sweet finish.

Light: Full SunMaturity: 75 DaysHabit: Bush

Location not set yet

Enter your ZIP for local crop dates

San Luis 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 3rd – Aug 29th
Zone 2b	Mar 27th	Jul 10th	Sep 23rd – Aug 25th
Zone 3a	Mar 27th	Jul 10th	Sep 23rd – Sep 1st
Zone 3b	Mar 31st	Jul 14th	Sep 27th – Sep 21st
Zone 4a	Mar 27th	Jul 10th	Sep 23rd – Sep 24th
Zone 4b	Mar 25th	Jul 8th	Sep 21st – Sep 27th
Zone 5a	Mar 20th	Jul 3rd	Sep 16th – Sep 30th
Zone 5b	Mar 16th	Jun 29th	Sep 12th – Oct 5th
Zone 6a	Mar 13th	Jun 26th	Sep 9th – Oct 10th
Zone 6b	Mar 7th	Jun 20th	Sep 3rd – Oct 16th
Zone 7a	Mar 2nd	Jun 15th	Aug 29th – Oct 20th
Zone 7b	Feb 20th	Jun 5th	Aug 19th – Oct 28th
Zone 8a	Feb 11th	May 27th	Aug 10th – Nov 5th
Zone 8b	Feb 2nd	May 18th	Aug 1st – Nov 12th
Zone 9a	Jan 16th	May 1st	Jul 15th – Nov 26th
Zone 9b	Dec 22nd	Apr 6th	Jun 20th – 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	75
Sun Requirements	Full Sun
Growth Habit	Bush
Support Needed	Stake
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	60
Min Night Temp (°F)	50
Harden Off (days)	10

Culinary Notes

Chef's Note

San Luis has thick, crisp walls that stay structured when roasted—so you get sweet, aromatic flesh instead of watery collapse. It’s mild enough for fresh chopping, but it caramelizes just enough heat to make sauces and roasted trays taste deliberately, not just peppery.

Best Uses

roast and char, then peel for silky-sweet slices in tacos or bowls
dice into bright salsas where it holds crunch and sweetness
stuff and bake for a meaty, crisp pepper bite
blend into thick, vibrant sauces where the pepper body prevents thinness

Flavor Profile

mild, sweet pepper flavor aromatic, deep-green vegetal perfume thick, crisp flesh with a clean, sweet finish gentle roast-sweetening without going smoky

Kitchen Pairings

lime garlic olive oil corn black beans queso fresco

Frequently Asked Questions

What disease is most common on Capsicum annuum (poblano-type “San Luis”) and how do I manage it?

A common issue is blossom-end rot and related calcium deficiency, often triggered by irregular watering during fruit set. Keep soil evenly moist from flowering through fruit development and avoid letting the soil swing between dry and soggy; mulch helps stabilize moisture. If you see dark, sunken ends, remove affected fruits and focus on consistent irrigation rather than adding lots of nitrogen.

How often should I water San Luis peppers during the main growing phase?

During flowering and fruiting, water when the top 1 inch of soil feels dry, aiming for consistently moist (not waterlogged) soil. Plan for about 1–2 deep waterings per week depending on heat and container size, and increase frequency during hot spells to prevent stress. Wet leaves or poor drainage can worsen Solanaceae problems, so water at the base and improve drainage if the bed stays soggy.

How can I tell when San Luis peppers are ready to harvest?

Harvest at about 75 days after transplanting when pods have reached full size and a glossy green color; for a more mature flavor, allow them to turn red on the plant. Gently lift or snip the stem—don’t yank, which can damage the plant. If fruit is still small or looks wrinkled, give it more time and maintain steady moisture.