Ancho Salsa for Pork

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.

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4-5 ancho chiles, seeded, deveined, and soaked in hot water until soft
1/2 cup honey
1/4 cup fresh lime juice
1/4 cup chopped cilantro
salt to taste


Combine ingredients in a blender and puree until smooth. Use with pork.