Ancho Pepper

What Is Ancho Pepper?

Ancho pepper is a Mexican pepper made by sun-drying or oven-drying ripe, red poblano peppers. The name "ancho" means "wide" in Spanish, referring to the pepper's flat-wide shape.

It is one of the mildest and sweetest of the dried Mexican peppers, with a complex flavor carrying notes of dried plum and tobacco.

Nutritional Values of Ancho Pepper

100 grams of dried ancho pepper contains approximately 270 kcal of energy; it is high in fiber. Values are approximate.

How Should Ancho Pepper Be Consumed?

Ancho pepper is used in moderate amounts as a spice/sauce addition to dishes, as part of a balanced diet.

This information is general; ancho pepper is a food, not a substitute for medical treatment.

How to Choose Ancho Pepper?

A good ancho pepper has a dark reddish-brown color, a pliable-wrinkled texture, and a sweet-fruity smell. Peppers that have hardened like stone or turned powdery are stale.

• The color should be dark reddish-brown
• The texture should be pliable-wrinkled, not hardened like stone
• The smell should be sweet-fruity, not moldy

How Is Ancho Pepper Stored?

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

Using Ancho Pepper in the Kitchen

Ancho pepper is used most often in mole sauces, enchilada sauces, and stews; it is usually soaked and softened first, then blended into the sauce.

Frequently Asked Questions

Are ancho pepper and poblano the same pepper?

Yes, they are the same species; ancho is the ripened, dried form of poblano. Fresh poblano is its unprocessed, dark green form.

How is ancho pepper softened?

The stem and seeds are removed, and it is soaked in hot water for 15-20 minutes to soften, then blended and added to the sauce.

Is ancho pepper available in Turkey?

It can be found in gourmet markets, specialty stores selling Mexican products, and online.