Ancho
Also known as Ancho Pepper · Ancho Chile · Chile Ancho · Dried Poblano · Ancho Chile Pepper
The Ancho Pepper is the dried ripened red poblano chile, one of the cornerstone dried chiles in authentic Mexican cuisine. It delivers mild heat paired with a rich, complex sweet-earthy flavor featuring raisin, coffee, and subtle chocolate notes that shine in moles and sauces.
About 1/2.4 the typical heat of a Capsi Jalapeño (25,086 SHU).
Growing
~90 days to maturity
Fruit size
10–15 cm
Flavor & Use
Rich and complex with deep sweetness and earthiness, prominent raisin/prune and coffee notes, subtle chocolate undertones, and a faint smokiness. The mild heat lets the nuanced flavor dominate without overpowering.
Culinary
About
Ancho peppers are large, flat, heart-shaped dried pods averaging 4–6 inches long and 3–4 inches wide, with deeply wrinkled, leathery skin ranging from dark reddish-brown to almost black (mahogany). They are produced by allowing poblanos to fully ripen to red before sun-drying. The flesh is semi-thick and chewy when rehydrated.
Backstory
Ancho chiles originate in Puebla, Mexico—the same region that gives the fresh poblano its name. Poblanos are traditionally harvested green for fresh use (chiles rellenos), but when left to ripen to deep red and then sun-dried over weeks, they transform into the broad, flat ancho (“wide” in Spanish). This ancient Mesoamerican preservation method concentrates flavors into a sweet, earthy profile prized for centuries in Mexican gastronomy, most famously as the backbone of mole poblano. Anchos form one-third of the “holy trinity” of Mexican dried chiles alongside guajillo and pasilla and remain essential for authentic sauces, coloring, and depth in both traditional and modern dishes.
Appearance
Growing
Heritage
ExploreAncho is a traditional landrace.
Sources
FAQ
- How hot is Ancho?
- Capsi’s sourced range is 961–20,275 SHU (Lab-verified; typical 10,618). Capsi uses a sourced range and a trust tier, not a single marketing number. How we verify heat: https://web.thecapsi.app/learn/heat-and-capsaicin/how-we-measure-heat
- What does Ancho taste like?
- Rich and complex with deep sweetness and earthiness, prominent raisin/prune and coffee notes, subtle chocolate undertones, and a faint smokiness. The mild heat lets the nuanced flavor dominate without overpowering.
- How do I grow Ancho?
- Ancho: about 90 days to maturity, subtropical climate, full sun, hardiness zones 9-11.
- What can I substitute for Ancho?
- Mulato (richer, sweeter dried poblano), Pasilla (slightly hotter), Guajillo (milder but brighter), Ancho powder