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Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. The dried Ancho has a dark, brick red to mahogany color with a medium thick wrinkled flesh with wide shoulders, tapering to a round end. The Ancho is about 4 - 5 inches long by 3 inches wide and is very flat. This chile ranges from 3 - 5 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. An Ancho can be used as a substitute for Guajillo or Pasilla Negro Chiles and visa versa. These chiles have the same heat range and flavor profile. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Anchos are also available in granulated and powdered form (100 pure). Scoville heat units are 1,000 to 3,000.
Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
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