Botanical Name: Capsicum annuum
Ancho chiles are dried poblano peppers, a key ingredient in Mexican cuisine, known for their mild heat and rich, smoky flavor. The name “ancho” translates to “wide” in Spanish, reflecting the pepper’s broad, flat shape once dried. Unlike fresh poblano peppers, which are green and mildly spicy, anchos are ripened and dried, turning a deep red or dark brown color, with a wrinkled, leathery texture. They offer a mild heat level, ranging between 1,000 to 2,000 Scoville Heat Units (SHU), making them one of the more accessible chiles for those who prefer gentle spiciness.
Ancho chiles are prized for their complex flavor profile, which combines smoky, earthy, and sweet notes with hints of dried fruit, such as raisins or prunes, and a subtle spiciness. This unique taste makes them a versatile ingredient in a variety of dishes, adding depth and richness without overwhelming heat.
In Mexican cooking, ancho chiles are a staple in sauces, marinades, and spice blends. One of their most famous uses is in mole sauce, a complex, savory sauce that often combines anchos with other dried chiles, spices, chocolate, and nuts. Anchos are also commonly used in enchilada sauces, soups, stews, and rubs for grilled meats like pork, chicken, and beef. The chiles can be rehydrated by soaking them in hot water, then blended into a paste or sauce, or they can be ground into powder for seasoning.