Hand-harvested from a small-scale cooperative in Mexico that uses organic growing practices.
Drying the peppers intensifies the flavors, creating a unique flavor profile distinct from fresh. These ancho peppers are sweet, smoky, with hints of raisin. Use these dried peppers for salsa, adobos, mole, or enchilada sauce. Or add into your pot of dried beans or rice, grind into flakes or powder, soup. Pairs well with fruits, mushrooms, garlic, or oregano.
Anchos are one of the most common peppers used to make Guatemalan recado para tamales, the rich red sauce that gives tamales guatemaltecos their signature flavor.
To rehydrate: remove stem and seeds. Soak for 30 minutes in just enough boiling water to cover the chiles. The water can be used in your recipe, or reserved for later use (refrigerated or frozen into ice cubes). Optional step: before soaking, roast chiles in a preheated pan until fragrant, or in a toaster oven at 350° for around 3-6 minutes.
Variety: Capsicum annuum
Spice level: mild
Scoville scale: 250 – 1,500 SHU
Other names (when fresh): chile pasa, chile pasa ancho, chile mulato, chile joto, chile corazón. When fresh: chile poblano.
Product features: organic, naturally gluten-free & vegan, no artificial preservatives or coloring, ASTM-certified compostable packaging.
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