Description:
Ancho [AHN-choh] peppers when ripen has a deep red color and an aromatic fruity taste. Ancho means 'wide', its flat heart shape creating one of the largest chiles. Ancho Chile Pepper is the dried, ground fruit of Capsicum annum. Ancho has a mild paprika flavor, sweet to moderate heat.

Uses:
Ancho Chile together with the Mulato and Pasilla chiles form the "holy trinity" of chiles used to prepare mole sauces. Ancho is used to add flavor, heat, and color to sauces and moles.

Origins
Ancho Chile is produced in Mexico's central region.

Heat level: 2
1,000 to 1,500 Scoville units.

Ingredients:
Pure Ancho Chile Powder
No Additives or Preservatives

Ancho Chile Sauce
INGREDIENTS:
1/2 ancho chile powder
1/4 cup chopped onion
1 tablespoon vegetable oil
1 small garlic clove finely chopped
dash dried leaf oregano
dash cumin
2 cups chicken broth
2 Tbs flour
Sauté onion and garlic in canola oil until tender. Add the chile powder, cumin, oregano, flour, and chicken broth; simmer 10 minutes longer.