San Luis

Pepper

Zone 1a Save Garden

🌱 75d to harvest Bush

Aromatic and richly sweet, San Luis poblano peppers unfold with a velvety, deep-green skin that turns to a warm, glossy red as th…

Crop Dates

Milestone	Date
Start Indoors	Apr 27th
Last Frost	Jun 15th
Transplant / Sow Outdoors	Aug 10th
Harvest Begins	Oct 24th
Harvest Ends	Jul 15th

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

Recommended Companions

Lemon Sweet Clove Basil

Toscano Basil

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.

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.

Sowing Tips

Transplant Conditions

Wait until soil reaches 60°F and nights stay above 50°F before moving outdoors. Harden off for 10 days first.

Expert Note

Harden off 10 days and transplant only once nights are consistently warm and soil is near 60–65°F for fastest establishment.