Ancho

The ancho is the dried form of the poblano pepper, named for its broad, flat shape ('ancho' is Spanish for 'wide'). When dried, the deep-red to near-black pods develop a rich raisin-and-chocolate flavor that anchors many classic Mexican sauces, moles, and stews. It is one of the most widely used dried chiles in Mexican cooking, prized for its mild heat and complex, slightly sweet taste.

Days to maturity

70–85 days

Plant height

60–120 cm (2–4 ft)

Best use

Dried for moles, sauces, marinades

Species

Capsicum annuum

Origin

Puebla, Mexico