Ancho

Ancho is the dried form of the poblano pepper (Capsicum annuum) and one of the most commonly used chiles in Mexican cuisine. The term refers to the pepper after it has matured and been dried; fresh poblano peppers are green and mild, while the dried form is wide, wrinkled, and dark reddish-brown.

The ancho typically carries a mild to medium heat, roughly in the 1,000–2,000 Scoville heat unit range. Its flavor is rich and complex, with sweet, smoky, and fruity notes, including hints of raisin, berry, and chocolate. Drying concentrates sugars, yielding a thick, flavorful paste when the pepper is rehydrated.

Culinary uses include sauces, adobos, moles, and various salsas. Anchos are often rehydrated in hot water, seeds and stems removed, and then blended or ground into powder to provide depth and color to dishes. They are sold as whole dried chiles and as ancho powder. In labeling, they may be described as chile ancho or poblano seco.

Preparation and storage are straightforward: rehydrate in hot water for 20–30 minutes, then trim and seed before use; store dried chiles in a cool, dark, dry place in an airtight container for several months to a year.

Substitutions include guajillo or pasilla peppers, used with caution to account for flavor and heat differences. Ancho peppers contribute a characteristic mild heat and a distinctive sweet, smoky profile to many traditional Mexican recipes, notably mole poblano.