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Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are only a 1 on a heat scale of 1 to 10. This dark rich mahogany chile has a mild, fruity flavor with notes of plum, raisin, tobacco and a slight woodiness. Anchos are the most commonly used chile in their native Mexico, used both whole and ground.

The ancho along with the mulato and the true pasilla form the "holy trinity" of chiles which are used to prepare a traditional mole sauces.

Essential to many molés, the ancho is also great in enchiladas, salsa, soups and any other sauce that may need mild heat but tons of flavor. Sliced, chopped or pureed, they can be added directly to your recipes. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter.

Ancho chiles are native to Mexico.
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