Whole Dried Ancho Chile Peppers

Whole Dried Ancho Chile peppers have a mild, fruity, sweet, slightly smoky flavor. Use on beef, casseroles, chicken, dips, pasta, pizza, popcorn, pork, and rice. Add to salsa, soups, chili, and stews. The Whole Ancho Chile Peppers have little to no heat but provides a deep flavor profile and red color to sauces, soups, and salsas. Whole Ancho Chile Peppers register between 1,000 and 2,000 Scoville Heat Units.

Product details

Ingredients:  Whole Dried Ancho Chile Peppers

Brand:           Savu Birra

Item Form:    Whole Dried

Unit Count:   3.0 Ounces

Flavor and uses

• Ancho Chile Peppers have a mild, fruity, sweet, slightly smoky flavor
• Ancho Chile Peppers are great on beef, chicken, pork, chili, stews, and rice
• The Ancho Chile Peppers are a convenient way to add rich chile flavor to your dishes
• Ancho Chile Peppers register between 1,000 and 2,000 Scoville Heat Units

Explore related products

Explore all whole dried chile peppers, or browse our chile peppers and paprika.

Prefer the ground format? See Ancho Chile Pepper.

Helpful guide

How to Cook with Whole Dried Chile Peppers

Quick recipe: Ancho chile black bean sauce

Ingredients: 2 whole dried Ancho chiles, 1 cup cooked black beans, 1 cup warm water, and 1 garlic clove.

Method: Remove stems, toast chiles briefly, and soak until pliable. Blend with beans and garlic, adding soaking water as needed, then simmer 10 minutes.

History and growing traditions

Ancho is the name for a ripe poblano pepper after drying, a long-standing Mexican way to preserve chiles for later cooking. Mexican cooks use dried ancho in moles, adobos, and sauces for its color and rounded flavor. Poblano peppers are grown in Mexico; dried ancho is also produced wherever suitable poblano varieties are cultivated.

This product contains whole dried peppers, which can be rehydrated for sauces and stews. This history describes the pepper variety, not the verified growing origin of this batch.

Historical background: Mexico's agriculture ministry.