I often wonder if some of these sold in the stores are hybrids like Tiburon. I had similar confusion when looking up type and origins of specific canned green chiles sold in the ethnic section of the grocery store. They have a distinct flavor. They're derived from Hatch Chile peppers grown in Mexico in a city of the same name, but they might not be genuine "Hatch" because the Mexican growers have copyrighted their investment, so to speak. Others might produce them, but they will not be of the same name. They usually label them Anaheim. I think this tells me the original growers are inadvertently mucking around with the popular varieties.

I understand your focus. Maybe someone can add some insight. (I'm assuming you don't have a hybrid version of Tiburon, that'd be cool for you.)

I have not heard of mosquetero but looked them up. They look like the size I am after. I might have to order seeds and just transplant that one a little late.

Scott, If you're coming to the Spring Fling, I can bring you a Mosquetero plant. I only started the seed a couple of weeks ago, so they're still tiny, but they'd be further along by April 25th than any you'd get from seed you ordered this late. If you're going to be at the Spring Fling, let me know.

I just think that poblanos are more sensitive to some sort of climate issue here. Some of the peppers that grow so well in New Mexico but can sometimes struggle here seem to like cooler summertime nights than we have here some summers, and I have wondered if poblanos fall into that group.

Texas A&M has been doing a lot of pepper breeding work the last decade or so and poblanos are one of the types of pepper they're working on, trying to develop hybrids that produce well enough in the Texas climate to be a viable crop for commercial producers. If they develop some hybrid varieties that will work for commercial growers in Texas, then those same varieties ought to work well in Oklahoma.

Bon, It is likely that all the poblanos sold in stores are hybrids as commercial growers prefer those due to the uniformity in shape, size, color, etc. One of the traits often developed in hybrids is a specific height/size that will allow for mechanical harvesting, which I don't think is done yet with poblanos, which still must be hand-picked. Some of the poblanos grown commercially likely are hybrids not even sold in small seed batches to home gardeners. Most of the poblanos sold in the USA are imported from Mexicco, and I expect those growers have their own commercial hybrids developed for their specific region's growing conditions. Cross-Country Nursery has the largest selection of poblano plants I've ever seen. They usually have at least 10-12 different varieties offered as plants every year, and they have some I've never heard of, so they might have some of the Mexican hybrid varieties.

Those Hatch chile peppers are an entire world unto themselves. Many growers have their own selections that their families have selected and grown for decades and pass down only within their family. Long ago, truck farmers would bring their peppers from their farms to Texas to sell and some folks would only buy their Hatch peppers from a certain person or family because that person or family had "the best" ones (according to that buyer's tastebuds). Nowadays, a lot of the big grocery store chains have the Hatch peppers in the stores in August, but it isn't the same as buying them right out of the back of a farm truck. When you buy them at the grocery store, I think some of the magic is gone, although the peppers still taste and look just fine. It is New Mexico's soil, hot days and cooler nights that make Hatch peppers so wonderful, and I wonder if Poblanos are the same way. Maybe if we grow the same varieties here, we don't get the same results because our soil and climate is different.

Dawn

Dawn, you and I have had this same discussion before because I can get hundreds of small poblano peppers and I have to cage mine also because I have had plants get over 4 feet tall but I have never had one produce the size the grocery store sells. I would like to buy a different seed and see if I can get a larger pepper. Also, mine don't really start producing until Fall.

I never got large ones until last year when I bought a new kind. They were much bigger than all my others, but still only average for a restaurant/store one. Unfortunately I don't remember the name. I got them at Carmichaels in Bixby.

I would bet they were Tiburon or San Ardo, both of which are hybrids that produce the larger sized poblanos that are closer to what you see in stores and restaurants.

Yep I tried tiburon. They were great peppers but still small. Dawn I will take you up on your offer if I can make it there. I will see about it and keep you posted. Maybe I can "follow" you and send you an email.
Thanks
Scott

Well...I "followed" you and still can not send an email...I am not very "social media" savvy.

Well, neither am I but you and I both are following each other, so the email ought to go through. Hmmm. Let me try emailing you and we'll see if it goes through. Either way, email or not, I will bring you some Mosquetero plants to the Spring Fling.

San Ardo, I think!