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 Mild
1,000 to 2,000 Scoville units.

Ingredients:
Ancho Chile Pods

Ancho Chile Sauce
INGREDIENTS:
2 dried ancho chiles
1/4 cup chopped onion
1 small garlic clove, finely chopped
1 tablespoon Canola oil
2 small tomatoes, peeled and chopped
1/4 cup raisins
dash dried leaf oregano
dash cumin
2 cups chicken broth

Soak ancho peppers in hot water for 15 minutes. remove stems and seeds; chop. Sauté chopped chiles and onion in canola oil until tender. Add the tomatoes, raisins, cumin, oregano, and chicken broth; simmer 10 minutes longer.
Transfer to a blender and blend until sauce is smooth.