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.

Sweet, raisin-like, mild smoky

Most important dried chili - moles, sauces, rubs