Salsa de Chile Ancho

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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3 ancho chiles
1 Tbsp. peanut oil
2 tomatillos, husks removed
2 garlic cloves, peeled
1/2 small red onion, diced
2 Tbsp. salt
3/4 cup water


Remove the stems from the dried ancho chiles, then rinse them and pat dry with some paper towels.

Heat the peanut oil and fry the ancho chiles over medium heat for about 5 minutes, turning them frequently to avoid burning. Transfer the chiles from the oil to a plate with paper towels and allow to drain.

In the same oil, fry the garlic and tomatillos until lightly browned, then remove the ingredients and put in a blender with the water and fried chiles. Blend for about 5 seconds, then combine the blended ingredients with the onion and fry together for an additional 5 minutes. Season the salsa to taste with some salt, then transfer the mixture to a serving bowl and let it cool to room temperature. Serve with you favorite grilled meats and seafood dishes.