ancho chili
Ancho chilis are rich in vitamin A, vitamin C, and antioxidants including capsanthin and quercetin. They are very low in calories and contain modest amounts of fiber and essential minerals.
About
The ancho chili is the dried form of the poblano pepper (Capsicum annuum var. annuum), a large, mild Mexican chili native to central Mexico. When fresh, poblano peppers are triangular, dark green, and approximately 3-4 inches long; upon drying and maturation, they develop a deep reddish-brown to black color and become wrinkled. Ancho chilis have a relatively low heat level (1,000–2,000 Scoville units) and offer a complex flavor profile combining sweet, fruity, and slightly smoky notes with hints of chocolate and licorice. The thick walls and moderate seed content distinguish them from other dried Mexican chilies.
Culinary Uses
Ancho chilis are foundational in Mexican cuisine, particularly in mole sauces, enchilada preparations, and chile pastes. They are commonly rehydrated by soaking in hot water and then pureed into sauces or ground into powder for spice blends and rubs. Due to their mild heat and nuanced flavor, they pair well with chocolate, cinnamon, and Mexican oregano, and work effectively in soups, stews, and marinades. The dried chili can also be toasted briefly before grinding to enhance its smoky undertones.