Ancho Chiles

Bearing the deep, earthy smells of chocolate, cherry, and raisin, the leathery Ancho Chile comes from the poblano pepper. Anchos are left on the vine to ripen to a bright berry red before harvesting; they are then dried, turning to such a deep red they look almost black at first glance. The flavors of the pepper concentrate during drying, which imparts Ancho Chiles with undertones of plum, raisin, tobacco and a slight earthy bitterness. Ancho Chiles are a mild pepper, measuring 1000-1500 Scoville Heat Units (SHU).

Ancho Chiles were so named because of their flat, paddle-like shape when they dry. Ancho simply means “wide” in Spanish, and their size helps contribute to their popularity. They are the most commonly used dried pepper in Mexico. Because they are both mild and flavorful, they have immediate appeal to a wider base than that of their spicier cousins. They render a significant amount of pulp if they are rehydrated and ground, and their width makes them easy to fill. Ancho chiles, and other indigenous peppers, were being cultivated in their native Mexico thousands of years before the Spanish conquest, which cements them as a foundational ingredient in Mexican cuisine.

Tips From Our Kitchen

For more flavor, lightly toast Ancho Chiles in a hot pan for about 30 seconds per side, just until they start to blister. Anchos can easily be re-hydrated by pouring hot water or broth over them and letting them sit for 20 minutes. Do not let them sit longer; they may become bitter. Save the soaking liquid from Ancho Chiles and use as a broth in soups or stews. Anchos are a critical ingredient in red chili, the mole rojo for cheese and onion enchiladas, and the salsa that tops chilaquiles. Add to tortilla soup or sopa de fideos for deep flavor. Cut into strips and sauté with shrimp; toss with pasta and cotija cheese. If you don’t want to use whole pods, we also offer ground Ancho Chili Powder.

Some retailers mistakenly label fresh poblanos as "anchos.” An ancho isn’t an ancho until it is dried.

There are approximately 2 Ancho Chiles per ounce.

1 whole Ancho Chile = 1 heaping tablespoon of ancho powder, which weighs approximately 1/4 oz.

Depending on the time of year our Ancho Chiles may come from either Mexico or the US.

This product is certified kosher.

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