ancho chile peppers
Ancho chiles are a good source of vitamin C, vitamin A, and antioxidants including capsaicinoids. A 100-gram serving provides approximately 52 calories with minimal fat and sodium content.
About
The ancho chile pepper is the dried form of the poblano pepper (Capsicum annuum), a cultivar native to Mexico with a long history of cultivation in the Puebla region. The fresh poblano is a large, mild to moderately hot pepper measuring 3-6 inches long with a broad, tapered shape and thick, glossy dark green skin. When mature and left on the plant to ripen fully to deep red, poblanos develop a sweeter, more complex flavor profile before being dried. The dried ancho pepper is dark mahogany to nearly black in color, wrinkled in texture, and measures approximately 3-4 inches in length. It possesses a mild heat level (1,000-2,000 Scoville units), with flavor notes of dried fruit, mild tobacco, leather, and subtle chocolate undertones.
Culinary Uses
Ancho chiles form the foundation of numerous Mexican dishes and sauces, most notably mole negro and chile relleno preparations. The peppers are rehydrated by soaking in hot water, then blended into smooth pastes and sauces or incorporated into spice rubs and broths. Their moderate heat and fruity complexity make them suitable for both savory applications and dishes with chocolate or coffee components. Anchos appear throughout Mexican regional cuisine, from Oaxaca to Puebla, and have become increasingly common in contemporary North American cooking for making enchilada sauces, chili powders, and as a component in complex spice blends for meats and stews.