Ancho Chili Pepper, Ground

Ancho chiles are the dried form of poblano peppers (Capsicum annuum), which are green when fresh and turn red as they ripen on the vine, and dried.
The name “ancho” means “wide” in Spanish, reflecting their flat, broad shape.
Typically, they measure 3-4 inches long and 2-3 inches wide and have a leathery, dark burgundy skin after drying.
They are a staple in Mexican cooking and are considered part of the “holy trinity” of dried Mexican chiles, along with guajillo and pasilla.

Flavor and Heat
Ancho chiles are mildly spicy, ranging from 1,000 to 1,500 Scoville heat units, making them much milder than jalapeños or chipotles. Their flavor is earthy, sweet, and smoky, with subtle notes reminiscent of raisins, plums, or coffee. The heat is gentle, providing a warm, slightly fiery tickle rather than intense spiciness, which makes them suitable for a wide range of dishes.

Ancho chiles are extremely versatile and are used in:

• Moles, salsas, chili, and sauces for depth and richness.
• Stews, soups, and tamales to enhance flavor.
• Marinades and rubs for meats like pork, beef, and poultry.
• Enchiladas and other traditional Mexican dishes.