ancho chilies
Rich in vitamin C, vitamin A, and antioxidants including capsaicin; provides minimal calories and is a good source of dietary fiber when used in concentrated forms such as sauces and pastes.
About
The ancho chili is the dried form of the poblano pepper (Capsicum annuum), a large, mild to moderately hot chili native to Mexico. The fresh poblano pepper is typically dark green, heart-shaped, and measures 3–4 inches in length, possessing thick, fleshy walls. When dried, the ancho becomes deep burgundy or near-black in color, developing a wrinkled skin and a concentrated flavor profile that combines fruity, slightly sweet notes with subtle smoky undertones. The heat level ranges from 1,000 to 2,000 Scoville Heat Units, making anchos among the milder dried chilies and accessible to a broad range of palates.
The ancho is distinguished by its thick flesh, which when reconstituted yields a velvety texture ideal for sauces. Key varieties include the traditional ancho negro and regional cultivars grown throughout central Mexican states such as Oaxaca, Puebla, and Guanajuato.
Culinary Uses
Ancho chilies are foundational to Mexican cuisine, particularly in the preparation of moles, adobos, and enchilada sauces, where they are typically rehydrated and blended into smooth pastes. Their fruity, complex flavor makes them suitable for both savory applications and dessert-adjacent preparations, such as mole negro. Anchos are also used to create chili powders, season soups and stews, and flavor beverages including atole and champurrado. Beyond Mexico, they have become increasingly common in Southwestern American cooking. The chilies should be wiped clean, stems and seeds removed, then briefly toasted to awaken their aromatics before being steeped in hot water for 15–20 minutes until softened for blending.