Chile Ancho Dried Pepper

Sweet, smoky, and full of soul—this chile brings depth to everything it touches.

Chile ancho is a dried poblano, and it’s mild in heat but bold in flavor. It’s a staple in traditional Mexican dishes like mole, tamales, adobos, and rich salsas. Its earthy, slightly sweet taste adds that deep flavor that makes people go “¿qué le pusiste a esto?”

Always rinse, remove the stem and seeds, and soak in hot water before blending. Want to intensify the flavor? Lightly toast it on a comal (just don’t burn it!).

✔ Mild heat, rich flavor
✔ Perfect for mole, adobos, and sauces
✔ Resealable bag keeps it fresh and flavorful

🍴 How to Use It

– Rinse, stem, and deseed before use
– Soak in hot water for 15–20 minutes before blending
– Blend into mole, enchilada sauce, or tamal fillings
– Mix with guajillo or pasilla chiles for deep, layered flavor
– Toast lightly for extra richness—just don’t let it blacken!

Remember to always wash your chiles before using.