Ancho San Luís plants are large and do very well for large slightly dented chili peppers, at least as large as a paprika. It has a thick wall of sweet flesh and is spicier around the seeds. Suitable for preparing as hot, sweet or roasted peppers. In Mexico, there are many recipes that use toasted immature green chilies and then fill them. Chili peppers ripen from green to dark red. The minimum time for harvest is at least 70 days and the discoloration is from green to red.