A – ‘Ancho’

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‘Ancho‘

Ancho is a type of chili pepper known for its wide shape and deep, complex flavour. The term “ancho” is Spanish for “wide,” referring to the pepper’s broad, flattened appearance. Ancho chilies are the dried form of the poblano pepper (Capsicum annuum) and are widely used in Mexican cuisine.

Ancho peppers are dark, wrinkled, and usually a deep red-brown or near-black colour once dried.

They have a rich, mild heat with a slightly sweet, earthy flavour that includes notes of raisin, chocolate, and coffee. Anchos are considered mild, with a Scoville Heat Unit rating ranging from 1,000 to 2,000, making them suitable for adding warmth without overwhelming spice.

Ancho chilies are versatile and used in a range of traditional dishes:

Mole Sauces: Essential for the complex flavour of mole poblano and other Mexican sauces, where they are often blended with other chilies, spices, and chocolate.

Salsas and Marinades: Anchos add depth to salsas and marinades, imparting a rich, smoky undertone.

Stews and Soups: Commonly used in slow-cooked dishes to infuse a mellow warmth and complexity.

Anchos are typically rehydrated by soaking in hot water before use, allowing the pepper to release its flavour and soft texture, or ground into powder and used as a spice.

Ancho peppers are central to Mexican cuisine and are part of the “holy trinity” of dried chilies, along with pasilla and guajillo. Their balanced heat and deep flavour have made them essential for creating traditional sauces and dishes that reflect the regional flavours of Mexican cooking.