Ancho Chile Rub

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.

Suggested Use:
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.

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1-1/2 dried ancho chiles
1/2 Tbsp. mild chile powder
1 Tbsp. hot chile powder
1 Tbsp. chimayo chile powder
1 tsp. cayenne pepper
1 Tbsp. black pepper
1 Tbsp. salt
1-1/2 tsp. chipotle paste

Combine all ingredients in a large bowl.

Makes about 2 cups.