Ancho

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.

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. Heat is mild (1,000–2,000 SHU).

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.