Ancho - ground

chile Ancho (AHN-choh), literally ‘"broad"’ is the dried, red form of chile Poblano.  It’s thick-fleshed pods dry slowly leaving a bright richness similar to cherries with overtones some liken to fresh tobacco.

One of the 'holy trinity' of Mexican chiles, ancho is essential in red chili con carne, tamales, many moles, enchiladas, salsa, soups and any sauces.

Heat level 2 - 3/10.