Ancho Chiles

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Categories: Chiles & Chili Powders

Cuisines: Mexican/Latin American

Source: Mexico

When a ripe poblano pepper is dried, it becomes an ancho chile. Anchos are quite mild and are used in all kinds of traditional Mexican cooking. In particular, they are one of the three essential chiles that make up most mole sauces. Anchos are deep red-brown and have a wonderful, sweet raisiny flavour that provide lots of personality to food without a lot of heat. These are the most commonly used chile in Mexico.

Ground ancho chiles are temporarily out of stock. They are on their way -- please check back in a few days.

Heat level: 3-5 out of 10

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