Ancho Destemmed First Quality Chile
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The Ancho (Ahn-cho) Chile is the most commonly used chile in Mexico. Grown in Mexico, Ancho Chiles are common to Mexican and Southwestern cooking. They are actually a dried form of the Poblano pepper and are often mislabeled as a “Pasilla” or “Mulato” pepper. Dried Ancho Chiles are a wrinkled brick red to reddish black with thick flesh and wide shoulders. The Ancho Chile along with the Pasilla and Guajillo chiles form the "Holy Trinity" of chiles used to prepare traditional mole sauces. Ancho Chiles are often the ingredient in chili, soups, sauces and salsas. Approx. Scoville units are 1,000 to 2,000. Ancho Chiles are destemmed.

Ingredient Statement:

Dried Ancho Chiles.

For warm, savory soups, add Ancho Chiles directly to the cooking liquid with other spices. Cook with fruits, spices and corn syrup or brown sugar for a tangy grilling sauce for fish and chicken. Add Ancho Chiles to sauces, salsas, enchiladas, chili and any recipe needing mild heat and chile flavor. Re-hydrate and add to your favorite vinaigrette to create a vibrant salad or pasta salad. Chopped, pureed or ground, they can be added directly to your recipes. Substitute 2 Tbs. of diced Ancho Chile when a recipe calls for 1 whole Ancho Chile or 1 Tbs. Of Ancho Powder.

Recommended Preparation Instructions:

Rinse product first with warm water. Soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.

Product Description

Ancho Chile means Wide Chile Pepper. The dried Ancho has a dark, brick red to mahogany color with a medium thick wrinkled flesh with wide shoulders, tapering to a round end. This Chile ranges from 3 - 5 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. An Ancho can be used as a substitute for Guajillo or Pasilla Negro Chiles and visa versa. These chiles have the same heat range and flavor profile. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Anchos are also available in granulated and powdered form (100 pure).


Color: Reddish-purple to dark reddish brown.

Flavor: Pungent chile flavor, sweet, woody, earthy, heat.

Size: Approximately 3-5 inches in length, 2½ .inches in width, flat and wrinkled.


Moisture: <20%

Sulfites: N/A

Heat Level: Approx. 1,000-3,000 Scoville Heat Units

Ingredient Statement:

Dried Ancho Chiles.

Allergen Statement


Packaging & Storage

Shelf Life: Min 12 months (under optimum storage conditions).

Packaging: Poly bag in box.

Storage Conditions: Store in a dry, cool place.

About Nutritional Information

Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.

Nutrition Facts
Serving Size 100g
Amount Per Serving
Calories 281 Calories from Fat 72
  % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 0g 0%
Sodium 43mg 2%
Total Carbohydrate 51g 17%
Dietary Fiber 28g 112%
Sugars 0g  
Protein 12g  
Vitamin A 409%
Vitamin C 3%
Calcium 6%
Iron 61%
* The Percent Daily Values are based on a 2,000 calorie diet.