Ancho is the dried form of the ripe poblano chili and one of the most important peppers in Mexican cooking, forming part of the holy trinity of dried chilies used in mole. Grown fresh as a poblano, the heart-shaped pods are left to ripen fully to red-brown on the plant, then dried until wrinkled and leathery. In this form the pepper develops a deep, raisin-like sweetness with mild heat around 1,000 to 2,000 Scoville units. Rehydrated and blended, ancho lends body, color and rich fruity flavor to sauces, adobos and stews. Gardeners grow the poblano plant specifically to ripen and dry their own anchos for authentic Mexican cooking.
Flavor Profile
Mild, sweet and raisin-like with deep dried-fruit and cocoa notes, adding rich body to moles and adobos.
Visual Characteristics
Wrinkled, flattened dried pods of a deep reddish-brown, produced by fully ripening and drying the poblano.
Growing Tips
Grow as a poblano but let pods ripen to red-brown before drying them slowly for the characteristic ancho flavor.
Where to Buy
Sourcing information coming soon. Check local nurseries and seed banks for availability.