The Ancho Pepper is the dried form of the poblano pepper, and one of the most popular peppers in Mexican cuisine. It is know for its smoky quality, with sweet to moderate heat and a mild paprika flavor. Learn more about it here.
All About Ancho Chiles
SCOVILLE HEAT UNITS: 1,000 - 2,000 SHU
The Ancho Pepper is the dried version of the poblano pepper, and one of the most popular peppers in Mexican cuisine as well as Tex Mex cooking and of the southwest U.S.
It is so important, in fact, that the peppers get their own name after being dried. Instead of simply calling them "dried poblanos", they are called "ancho peppers".
They originate in the state of Puebla, Mexico. They are made when poblano pepper are allowed to stay on the vine to ripen until they turn red, then harvested and dried.
This process effectively preserves the peppers, giving them much longer kitchen life.
Mexican cooks and cooks around the world keep them stored in their cupboards where they can easily be retrieved for adding flavor to any number of recipes, from soup and stews to salsas and sauces.
The peppers are known for their rich smoky quality, with sweet to moderate heat and a mild paprika flavor.
How Hot is an Ancho Pepper?
The ancho pepper is considered to be of mild heat, though there is a bit of a kick to them. They measure between 1,000 – 2,000 Scoville Heat Units (SHU) on the Scoville Scale.
Compare that to a bell pepper, which has no heat and measures at 0 SHU and a jalapeno pepper which averaged about 5,000 SHU, you will find that the ancho pepper is 2.5 to 5 times milder than a jalapeno.
Cooking with Ancho Peppers
Just like any dried chili pepper, ancho peppers are usually rehydrated before using for cooking. The process involves soaking the ancho peppers in very hot water for 15 to 30 minutes until they are softened.
They are normally seeded and stemmed first. Once they are rehydrated, ancho peppers is commonly used for making thick sauces, such as mole sauce or adobo sauce or enchilada sauce.
The Ancho is used to add flavor, heat, and color to the sauces, as well as the distinctive red color.
Anchos, along with pasilla and guajillo peppers, are sometimes said to comprise the “holy trinity” of Mexican chile peppers, sometimes along with the dark mulato pepper, though that is a very loose term.
Dried ancho chile peppers can also be ground into chili powders which are used for general seasonings, and important for making sauces and big pots of flavorful chili.
Different from Poblano Peppers
Ancho peppers are much different in many ways from poblano peppers, even though they are made from them.
Poblano peppers offer an earthy flavor, though they are quite vegetal when fresh, perfect for stuffing for recipes like chile rellenos, or for making classic dishes like rajas poblanas.
Anchos, being dried chiles, are even earthier and quite complex in flavor. They aren't meant for stuffing, but rather for either grind into chili powders or rehydrating for making sauces and more.
Can I Substitute Guajillo Peppers for Ancho Peppers?
Yes, you can use guajillo peppers in place of dried ancho chiles in any recipe, though the flavors are not identical.
Anchos have an earthier, darker flavor, where guajillos are a bit fruity with notes of green tea. They actually work wonderfully when used together.
Where Can I Buy Ancho Peppers?
I always find them in either the fresh produce section or the Mexican section of my local grocery store, though you can find them as a local Mexican grocer, if you have one nearby.
If you are unable to find them locally, you can easily Buy Ancho Peppers from Amazon (affiliate link, my friends!).
I hope you enjoy them!
Learn More about Other Popular Mexican Peppers
Try Some of My Recipes that Use Ancho Chili Peppers
- Ancho BBQ Chicken Wings
- Ancho BBQ Sauce
- Adobo Sauce
- Ancho-Jalapeno Hot Sauce
- Ancho Chili Sauce
- Ancho-Guajillo Chili Paste
- Beef Barbacoa
- Braised Brisket with Ancho Gravy
- Chilaquiles Rojos with Ancho Chili Sauce
- Chili Con Carne
- Corned Beef Hash Recipe – Madness Style
- Mexican Chicken Torta with Ancho-Lime Cream Sauce
- Homemade Ancho Chili Powder
- Mexican Birria and Birria Tacos!
Got any questions? Ask away! Drop me a line anytime and I'll see how I can help. Enjoy.
NOTE: This post was updated on 2/25/20 to include new information. It was originally posted on 9/20/13.
rowan somerville says
Hi there, thank you for your wonderful descriptions of the different sorts of chilli. It's very helpful and wonderfully informative
Mike Hultquist says
Thanks, Rowan.
Sandra Carter says
I would like to smoke my poblano peppers before drying and grinding. Do you know anything about doing this?
Mike Hultquist says
Sandra, I have a post here on How To Smoke Chili Peppers: https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-smoke-chili-peppers/
Curt says
Hi Mike, I'm going to make Harissa, (again).& having a hard time getting Ancho & Guajlillo dried Chili's.What can I use in place of these?
I have Pasilla's. Thanks.
Mike Hultquist says
Curt, pasillas are good here, as are many Mexican pods. You can also use dried New Mexican or California chilies. Also, I have a version on my Harissa Recipe page for fresh pods, you might try. https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/homemade-harissa-paste/
ann says
I live in NM (high desert, low humidity) and it's so easy to dry your own poblanos. I buy many at a time, use fresh or roasted, and whatever doesn't get used just naturally dries. I have an "ongoing" bag of mixed dried chiles...jalapeno, serrano, Thai, habanero, poblano, and whatever else. Great as a staple item in your pantry. I used to freeze excess chiles but decided to just dry them. Open the bag and pick out which ones or a combination to use.
Thanks!
Mike Hultquist says
Thanks, Ann! I love it!
Ron Davis says
Mike...thanks for reposting this. Trying a few new Poblano varieties this year in my search for the "hottest" one. Came across a variety that has replaced Tiburon called Baron. Guess I will have to get some seeds and try it.
Recipes look great. Thanks again for updating the post.
Ron
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Ron. I appreciate the comments. I love the Tiburon variety, and will certainly have to grow Barons soon!
Jeremie says
You won't believe I took a long time to remember which one is the fresh one, which is the dried! But both of them are irreplaceable in a kitchen: I love ancho!!!
Michael Hultquist - Chili Pepper Madness says
I agree! Super important! I love them very much.
Shanta Sultana says
Its good to know the different types of chilli papers. I am looking for a mild one with strong flavour because I am intolerant to capsaicin. Perhaps Ancho is a good choice!
Michael Hultquist - Chili Pepper Madness says
Shanta, anchos are quite mild yet HUGE on flavor. You might also try some of the sweeter pepper varieties. Good luck searching!