Pepper Series: Meet the Ancho Pepper

In the world of chili peppers, one variety stands out as a beloved staple in Mexican cuisine – the Ancho Pepper. Known for its deep, earthy flavor and versatility, the Ancho pepper it's a must-have ingredient in Mexican cuisine.

The Ancho pepper is a dried poblano chili, a mild chili pepper originating from Mexico. It's characterized by its dark, wrinkled skin and a rich, mahogany color. When dried, poblano peppers become Ancho chilies, transforming both in texture and flavor. 

Ancho peppers bring a combination of fruity, smoky, and slightly sweet notes to dishes, with a mild to moderate heat level that's more about flavor than fiery spice. At Mexican Palate, we encourage you to take a small nibble to taste for yourself!

One of the Ancho pepper's greatest advantages is its versatility. You can use it whole, sliced, or powdered. It's a crucial ingredient in Mexican classics such as mole sauces (if you choose to cook mole from scratch), enchilada sauces, and pozole, where it gives a deep, smoky richness that's hard to replicate.

On the Scoville Heat Scale, Ancho peppers generally register between 1,000 to 2,000 Scoville Heat Units (SHU), making them relatively mild. This mild heat allows you to enjoy their flavor without breaking a sweat.

While Ancho peppers are a cornerstone of Mexican cooking, they've also found their way into various international cuisines. Their rich, smoky flavor pairs well with meats, vegetables, and even chocolate, making them a versatile ingredient.