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The Ancho Chile is actually a dried Poblano pepper and is the most common of all the dried chili peppers. They have a mild fruity flavor with undertones of plum, raisin, tobacco and a slight earthiness, with medium heat (about a 3-4 on a heat scale of 10). This dried pepper is about 3” wide and 5” in length. Anchos are flat, wrinkled, and heart shaped.
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Cooking Ideas
Most commonly used in authentic Mexican cooking Anchos is a critical ingredient in red chili, tamales, many moles, enchiladas, salsa, soups and any sauce that may need some extra mild heat. You can add them directly to your recipes – sliced, diced or pureed.
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Health Benefits
- It contains capsaicin which it's an inhibitor of something called Substance P, which triggers the inflammatory process. Capsaicin inhibits Substance P from causing inflammation or slows it down.
- Eating pepper or chile powder may also have cardiovascular benefits by protecting the fats in your blood from free-radicals.
- Chile peppers also give your immunity system a boost with their concentrated levels of beta-carotene and Vitamin A.
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Directions on how to Rehydrate
Stem and seed the chiles, then place them in a skillet, on a comal, or in a 250 degree oven and dry-roast them for three to four minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter. The chiles should then be added to water that has been heated to just below the boiling point - if it is boiling, the chiles will lose flavor. Use just enough water to cover the chiles and press them down with a lid. Allow them to sit for 20 minutes or until they are soft.
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How to Store
Store dried chiles (and chile powder) in an airtight container in a cool, dry, dark place. Although it is possible to store them for extended periods of time, it is better to use them within six months. If you do keep them longer, check through them occasionally and discard any that have spoiled.
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Scoville Heat Unit
| Variety |
Scoville Units |
| Trinidad Scorpion "Butch T" |
1,463,700 |
S
U
P
E
R
H
O
T |
| Bhut Jolokia Pepper |
1,041,427 |
| Dorset Naga Pepper |
923,000 |
| Red Savina Pepper |
350,000 - 580,000 |
| Jamaican Hot Pepper |
100,000 - 200,000 |
| Rocoto Pepper |
50,000 - 100,000 |
| Pequin Pepper |
75.000 |
H
O
T |
| Super Chilli Pepper |
40,000 - 50,000 |
| Cayenne Pepper |
30,000 - 50,000 |
| de Arbol Pepper |
15,000 - 30,000 |
| Aji Pepper |
12,000 - 30,000 |
| Serrano pepper |
5,000 - 23,000 |
M
E
D
I
U
M |
| Hot Wax Pepper |
5,000 - 10,000 |
| Chipotle |
5,000 - 10,000 |
| Jalapeno Pepper |
2,500 - 8,000 |
| Guajilla Pepper |
2,500 - 5,000 |
| Pasilla Pepper |
1,000 - 2,000 |
M
I
L
D |
| Ancho Pepper |
1,000 - 2,000 |
| Anaheim Pepper |
500 - 2,500 |
| Pimento Pepper |
100 - 500 |
| Bell Pepper |
0 |
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