Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
3 Tbsp. ancho chile powder*
1 tsp. chile de arbol*
1 Tbsp. pasilla chile powder*
1 Tbsp. guajillo powder*
1 tsp. allspice
2 Tbsp. brown sugar
1/2 tsp. cinnamon
salt and freshly ground black pepper
*fresh chiles ground into a powder is great
Combine all ingredients in a small bowl and season with salt and pepper. Dredge meat with this before cooking. This is especially good on pork!
Recipe by Bobby Flay.