About Ancho Pepper
Ancho Peppers are dried poblano peppers and the most commonly used dried chili in Mexican cuisine. Rating 1,000-2,000 SHU, they offer mild heat with sweet, raisin-like flavor and subtle smokiness. The name ‘ancho’ means ‘wide’ referring to flat, wrinkled shape when dried. Anchos are essential in countless Mexican dishes including many mole sauces, enchilada sauce, and chile-based rubs. They’re typically soaked and blended smooth. The sweet, fruity flavor without excessive heat makes them extremely versatile. Every Mexican kitchen needs anchos.
Flavor profile
Sweet, raisin-like, mild smoky
In the kitchen
Most important dried chili - moles, sauces, rubs
Growing information
- Difficulty
- Easy
- Days to harvest
- 80-90 days
- Plant height
- 24-30 inches
Similar peppers
-
Poblano Pepper
1,000 – 2,000 SHU
Same species and mild heat
-
Numex Twilight Pepper
500 – 2,500 SHU
Same species and mild heat
-
Purple Jalapeño
2,500 – 8,000 SHU
Same species and mild heat
- Jimmy Nardello 500 SHU Same species and mild heat
-
Shishito Pepper
50 – 200 SHU
Same species and mild heat
- Friggitello 500 SHU Same species and mild heat
Matches are rule based: same species and heat band first, then origin, then heat band. Compare with the top two →
Reviews & ratings
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