Ancho peppers are a type of dried chili pepper most commonly used in Mexican, Southwestern, and Tex-Mex cuisine. They are actually dried red poblano peppers, and they’re known for their mild heat and rich, earthy sweet flavor that has subtle notes of raisin and coffee. The name “ancho” means “wide,” which is descriptive of their flat, broad shape.
Ancho peppers range from 1,000 to 1,500 on the Scoville scale. This makes them one of the milder chili peppers, well below the mildest potential jalapeño (2,500 Scoville heat units). They are often used in sauces, salsas, and rubs to flavor meats, as well as in traditional dishes like mole and chili. Their rich flavor and low heat make them versatile and popular in many recipes. In fact, the ancho is part of what many call “the holy trinity” of dried Mexican peppers (ancho, guajillo, pasilla) that are musts for making authentic Mexican cuisine.
Ancho pepper fast facts
| Scoville heat units (SHU) | 1,000 – 1,500 |
| Median heat (SHU) | 1,250 |
| Jalapeño reference point | 2 to 8 times milder |
| Capsicum species | Annuum |
| Origin | Mexico |
| Use | Culinary |
| Size | Approximately 4 to 6 inches long, wide, dried |
| Flavor | Sweet, Smoky, Earthy |
How hot are ancho peppers?
As anchos are dried red poblano peppers, they share the same range of mild heat: 1,000 to 1,500 Scoville heat units (or SHU.) This makes them two to eight times milder than a jalapeño (2,500 to 8,000 SHU). Think of the anchos spiciness as more of a warmth with a fiery tickle, and you’ll have a good idea of what to expect. This is a level of heat that’s easy for nearly anyone to tolerate.
Though, expect the ancho to tend towards the hotter end of their range. As chilies age on the vine, turning from green to red, their level of capsaicin increases, which is the chemical behind the chili’s heat. Since anchos are dried when they reach their mature red color, they tend to be spicier than a younger green poblano. And capsaicin is not water soluble, so drying a chili doesn’t remove its heat.
Let’s compare the ancho to other dried chilies you’ll commonly use in the kitchen. Compared to a chipotle pepper (2,500 to 8,000 SHU), since chipotles are dried, smoked jalapeños, it’s the same difference in heat as between an ancho and a fresh jalapeño. Chipotle will range two to eight times hotter. Compared to that cayenne pepper powder on your spice rack, the ancho is very mild. Cayennes range from 30,000 to 50,000 SHU, so an ancho is roughly 20 to 50 times milder in heat.
Lastly, comparing the ancho to two other chilies you’ll often see it referenced with: the pasilla and the guajillo. Together, these three chilies equal a version of the Holy Trinity of dried Mexican chilies. Of the three, the ancho is the mildest, with the pasilla (1,000 to 2,500 SHU) slightly hotter. And the guajillo is the hottest of the three (2,500 to 5,000 SHU), on par with a jalapeño in spiciness.
Learn more about the similarities and differences of the ancho to other popular chilies and via our comparison posts:
What does it look like and taste like?
Think of a giant raisin. That’s what the ancho closely resembles and even tastes a bit like, too. Its skin is wrinkled and dark reddish-brown in color. The chili itself is around four to six inches long, and, as mentioned, it’s wide (three to four inches across.) The poblano is one of the biggest chilies around, so the ancho follows suit. “Ancho” means “wide” in Spanish, so the name is very fitting.
There is some visual confusion with the ancho and two other dried chili varieties that make up another version of the Mexican Holy Trinity of chilies—the mulato and pasilla peppers. They are often confused for each other in supermarkets and specialty shops.
- The pasilla is a dried chilaca pepper, though you’ll often see ancho peppers mislabeled as pasillas. It’s somewhat easy to tell the difference once you see the two next to each other. Pasilla peppers are long like ancho peppers, but ancho chilies have a much wider body.
- It’s much more complex with the mulato pepper. The mulato is technically also a dried poblano, but it comes from a slightly different variety of poblano. They are very close cousins. The mulato also is allowed to ripen on the vine beyond the mature red to a near brown hue, giving them an even richer and sweeter taste
There is a lot of flavor depth to the ancho, and it’s one of the reasons that it’s so loved as an ingredient. The ancho is both smoky and sweet, along with an earthy “peppery” flavor. But running underneath are hints of raisin and coffee, along with that simmering mild warmth. It’s a complex taste with a lot of depth.
Cooking with ancho peppers
Both the heat and the rich flavors make the ancho extremely versatile in the kitchen. As a dried chili, you have multiple choices in their use. You can rehydrate them by soaking the anchos in water for half an hour, and, from there, add the anchos to all sorts of Mexican recipes. This chili is a staple in mole sauces and enchilada sauces. It’s also a terrific pepper for mild hot sauces, hot pepper jellies, and chili pastes. An ancho chili paste is a delicious base for many BBQ wet rubs. Check a few out among our favorite ancho recipes below.
Another option is to crush those dried anchos into chili flakes or a finer powder. In this form, it makes an excellent substitution for generic chili powder. And grinding ancho into flake form makes for one amazing mild crushed red pepper alternative. It adds a delicious earthy smokiness compared to the more neutral “peppery” flavor of standard CRP.
More cooking tips:
- Remember, even mild chilies have heat. Handle with care. It’s easy to under-estimate mild chilies, especially dried ones. Many people think that drying removes heat, but that’s not the case since capsaicin isn’t water soluble. It’s best to use kitchen gloves when handling any chili, not matter the heat. Even the mildest can provide uncomfortable chili burn. We also recommend reading our post on treating chili burn before handling any chili. Hint – keep milk handy.
- The flavor depth of anchos is part of its charm, but it can also dominate a dish. Keep that in mind when considering flavor pairings. Any smoky flavor can really become a predominant feature, whether or not intentional.
- Dried peppers often taste hotter than their fresh equivalent. It’s good to remember this. Yes, these dried chilies still have the same range as their fresh counterparts, but since dried chilies (including anchos) are dried when they are mature, they have the maximum potential capsaicin in the fruit. And that capsaicin has been concentrated into less space with the drying. All this is to say: Careful with a heavy hand when using it as a spice.
- The guajillo is your best ancho substitute. It’s more heat (double at minimum an ancho), but it’s still relatively family-friendly. Plus, it has real flavor depth as well. To learn more, read our post on top ancho substitutes.
Common ancho ingredient pairings
Not surprisingly, many classic Mexican ingredients are common pairings with this dried chili, including some most often paired with desserts.
- Cumin: Ancho peppers and cumin often pair well together, as both have earthy flavors that compliment each other. Cumin’s slightly bitter, warm flavor contrasts nicely with the sweet and mild heat of ancho peppers, especially in Mexican and Southwestern dishes.
- Garlic: Garlic’s pungent, savory taste is a great match for the fruity, slightly sweet flavor of ancho peppers. This pairing is commonly used in marinades, sauces, and stews to add depth and complexity.
- Oregano: The herbaceous, slightly minty flavor of oregano complements the mild heat and fruity notes of ancho peppers, particularly in Mexican and Italian cuisine.
- Coriander: The citrusy, nutty flavor of coriander seeds complements the sweet, smoky taste of ancho peppers. This pairing is often used in rubs for meats or in chili recipes to add a layer of flavor.
- Cilantro: The fresh, citrusy flavor of cilantro pairs well with the mild, sweet heat of ancho peppers. This combination is often used in salsas, stews, and other Mexican dishes to balance out the richness and heat.
- Lime: The acidity and freshness of lime cut through the smoky sweetness of ancho peppers, providing a refreshing balance. This combination is common in Mexican cuisine, particularly in marinades and salsas.
- Tomatoes: Tomatoes and ancho peppers are a classic pairing. The acidity and sweetness of tomatoes complement the sweet, mild heat of ancho peppers, creating a balanced flavor profile often used in sauces and stews.
- Chocolate: Surprisingly, chocolate and ancho peppers pair well together. The bitterness of dark chocolate complements the sweet, smoky flavor of ancho peppers, creating a unique flavor combination often used in mole sauces or even in desserts.
- Cinnamon: The sweet, warm flavor of cinnamon pairs well with the fruity, mild heat of ancho peppers. This combination is often used in sweet and savory dishes alike, from sauces and stews to desserts.
Some of our favorite ancho recipes
- Ancho Coffee Rub: This is a dry rub and the pairing of the chili and coffee is just perfect for red meats.
- Smoky Mole Bitters: This is one of our favorite ways to add a little warmth and smoky flavor to a cocktail.
- Sopa Seca De Fideo Con Ancho: This is a Spanish pasta recipe, noodles in ancho sauce. And it really showcases the anchos flavor extremely well.
- Ancho Chili Paste: This is an easy to make paste, pairing the chili with garlic and cumin. It’s delicious as a wet rub.
- Ancho Pumpkin Soup: Another terrific pairing, the smokiness from the pepper layers in so well with the sweet pumpkin earthiness.
I grew up with hot peppers but never with so many different kind. Chili’s Papine, jalapeños and Putin pepper.