Chiles Anchos en Escabeche con Guacamole

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.

Heat Scale
Submit Recipe



4 medium size, dried ancho chiles
1-1/2 cups white vinegar
1-1/2 cups red wine vinegar
1 cup water
1 cone (6-1/2 oz.) piloncillo or 1 cup brown sugar
1/3 cup olive oil
1 tsp. sea salt
6 garlic cloves, cut into strips
2 medium white onions, peeled and thinly sliced
5 bay leaves
10 sprigs thyme
1 Tbsp. black peppercorns
1 Tbsp. whole allspice
avocado filling

Avocado filling:

4-5 avocados, peeled and finely chopped
1 small white onion, peeled and finely chopped
1/4 cup cilantro, finely chopped
3 small serrano chiles or 1 small jalapeno chile, finely chopped
juice of 2 limes
sea salt, to taste
freshly ground black pepper, to taste


Wash the chiles in warm water, then carefully slit them open on one side and remove the seeds and veins. Bring the white vinegar, red vinegar, and water to a boil in a large saucepan and add the piloncillo, oil and salt. Heat until the piloncillo melts. Add the garlic, onions, bay leaves, thyme, peppercorns and allspice. Cook for about 8 minutes, then remove from the heat. Add the chiles. Place all of the Chiles Anchos en Escabeche in a covered container and marinate one day at room temperature. They will hold, refrigerated, at least 1 week

Prepare the Avocado Filling just before serving.

For the avocado filling:

Mash the avocados with a fork and stir in the onions, cilantro, chiles and lime juice. Season to taste with salt and pepper.

To serve:

Drain the chiles and stuff with the avocado Filling. Arrange the stuffed chiles on a serving platter and drench with the marinade. Decorate with the onion and garlic drained from the marinade. (The chiles may be sliced in half lengthwise and stuffed, for smaller portions.)

Recipe from the Food Network.