An ancho chili pepper is a dried, ripe poblano pepper. Poblanos are those big, green bell peppers you see in the grocery store, but anchos are their red, sun-kissed counterpart. In Spanish, “ancho” means “wide,” and these peppers live up to their name, reaching 3-4 inches long and 2.5 inches wide.
Here’s the lowdown on ancho chili peppers:
- Flavor: Anchos are known for their rich, sweet flavor with a hint of raisin, plum, and cherry. They also have a subtle smokiness, thanks to the drying process. They pack a mild heat, falling between 1,000 and 2,000 Scoville Heat Units (SHU) – about as spicy as a jalapeño.
- Uses: Anchos are a staple in Mexican and Southwestern cuisine. They’re used in countless dishes, including moles, stews, chili, salsas, marinades, and even rubs. You can use them whole, rehydrated and stemmed, ground, or flaked.
- Health benefits: Anchos are a good source of vitamin C and A, as well as antioxidants. They also contain capsaicin, the compound that gives chili peppers their heat and is linked to several health benefits, including pain relief and improved digestion.
- Where to find them: You can find ancho chili peppers in the dried chili pepper section of most grocery stores. They’re also readily available online.
Here are some tips for using ancho chili peppers:
- Soak them before using: If you’re using whole anchos, rehydrate them by soaking them in hot water for about 30 minutes. This will soften them up and make them easier to work with.
- Toast them for extra flavor: Toasting whole or ground anchos in a dry pan for a few minutes before using will enhance their smoky flavor.
- Start with a little and go from there: Anchos can vary in heat level, so start with a small amount and taste as you go. You can always add more later if you need it.
So, there you have it! The next time you see ancho chili peppers at the store, give them a try. They’re a versatile ingredient that can add a whole new dimension of flavor to your cooking.
Do you have any other questions about ancho chili peppers, or would you like some recipe suggestions? I’m happy to help!
