Ancho Pepper

What Is Ancho Pepper?

Ancho pepper is a Mexican chile made by sun-drying or oven-drying poblano peppers after they ripen and turn red. “Ancho” means “wide” in Spanish, referring to the pepper’s broad, flat shape.

It is one of the mildest and sweetest dried Mexican chiles, with a complex flavor that has notes of prune and tobacco.

Ancho Pepper Nutrition Facts

One hundred grams of dried ancho pepper provides approximately 270 kcal of energy and is high in fiber. Values are approximate.

How Should Ancho Pepper Be Consumed?

Ancho pepper is used in moderate amounts as a seasoning or sauce ingredient, as part of a balanced diet.

This is general information; ancho pepper is a food and is not a medical treatment.

How to Choose Ancho Pepper

A good ancho pepper is dark red-brown, has a flexible, wrinkled texture, and smells mildly sweet and fruity. Peppers that have become rock-hard or powdery are stale.

• It should be dark red-brown.
• It should be flexible and wrinkled, not rock-hard.
• It should smell mildly sweet and fruity, with no moldy smell.

How to Store Ancho Pepper

Ancho pepper can be stored for a long time in a sealed container in a dry, dark cupboard; moisture can lead to mold.

Using Ancho Pepper in the Kitchen

Ancho pepper is most often used in mole sauces, enchilada sauces, and stews. It is usually soaked first to soften it, then ground and added to the sauce.

Frequently Asked Questions

Are Ancho Pepper and Poblano the Same Pepper?

Yes. They are the same variety; ancho is a ripe, dried poblano. Fresh poblano is unprocessed and dark green.

How Is Ancho Pepper Softened?

Remove the stem and seeds, then soak it in hot water for 15–20 minutes until soft. Blend it and add it to the sauce.

Is Ancho Pepper Available in Türkiye?

It may be available online from gourmet markets and specialty stores selling Mexican products.