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Home » Vegetables » Peppers » Chile Peppers » Ancho Chile Peppers

Ancho Chile Peppers

Ancho Chile PeppersAncho Chile Peppers
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Substitutes
  • 3 Equivalents
  • 4 Literature & Lore
Anchos are the dried form of poblano chile peppers.The poblanos are allowed to ripen until red, then picked and dried to a wrinkly, flat, blackish-brown pepper.When rehydrated, they are a dark brick-red colour and have a flavour that some call “dusky.” Obscure as that term may be when applied to taste, it really does sum it up best.

Anchos are very common in Mexican cooking — in fact, they are the most commonly used dried chile (second after them is guajillo.) They are fairly mild, so they can be used with hotter chiles to build up a more complex overall layer of flavour.

Heat level: 1,000 – 2,000 Scoville units.

Cooking Tips

Anchoas are usually soaked in boiling water to soften them before use, and then ground or puréed into a paste.

They are used a good deal in “mole” sauces.

Substitutes

Any of the following chiles: New Mexico, Pasilla, Guajillo.

 

Ancho Chiles

Ancho Chiles
© Denzil Green

Equivalents

On average, an ancho weighs 17 g (.6 oz)

2 cups whole, dried, with stems as purchased = 75 g

Literature & Lore

Ancho means “wide”, as these some of these peppers can be very broad when spread out and dried.

This page first published: Sep 2, 2002 · Updated: Oct 4, 2020.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2023· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

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