Ancho Pepper
Dried Poblano — Capsicum annuum — 1,000–2,000 SHU
The Ancho is not a separate variety — it's a Poblano pepper that has been allowed to ripen fully red and then dried. The drying process transforms the mild, earthy fresh pepper into something far more complex: dark brownish-red, wrinkled, with a rich, sweet, slightly chocolatey flavour that's absolutely central to Mexican cuisine. Anchos are the most used dried chilli in Mexico.
🌱 How to Grow & Dry Ancho Peppers
6–8 hours daily. Grow as you would a Poblano — the Ancho is simply the dried, fully ripened version of the same plant.
Ideal 20–28°C for growing. For drying, you need a warm, dry, well-ventilated space. Humidity is the enemy of the drying process.
Consistent moisture during growing. Reduce water slightly once you're ready to ripen fruits to red — it encourages fuller red ripening.
20L pot or larger. Same as Poblano — a large, productive plant that benefits from maximum root space.
High-potassium feed from first flower. Let fruits ripen fully to red on the plant before drying — this develops the characteristic Ancho flavour.
Dehydrate at 60°C for 8–10 hours, or hang in a warm, dry, well-ventilated spot for 3–4 weeks. Store in an airtight container for up to a year.
🩺 Common Problems
Cause: Humidity too high during air drying — common in damp climates
Fix: Use a dehydrator instead of air drying, or oven dry at lowest setting with door ajar
Cause: Calcium deficiency from inconsistent watering
Fix: Water consistently, add calcium supplement, mulch to retain moisture
Cause: Insufficient heat or sun in the final ripening stage
Fix: Maximise sun, bring indoors to a warm bright spot to finish ripening
Cause: Under-feeding or pot too small
Fix: Feed weekly, upsize container for larger fruits
❓ Common Questions
What does Ancho taste like?
Rich, sweet, and mildly fruity with hints of chocolate, raisin, and dried cherry. Much more complex than the fresh Poblano — the drying process concentrates and transforms the flavour significantly.
How do I use Ancho in cooking?
Toast briefly in a dry pan, then soak in hot water for 20 minutes to rehydrate. Blend into mole sauce, enchilada sauce, adobo marinade, or red chilli. The soaking liquid adds flavour too.
Can I substitute Ancho for other dried chillies?
Ancho is often used interchangeably with Mulato and Pasilla in mole recipes. For a milder result, substitute Guajillo. For more heat, add a small Chipotle alongside.
How do I store dried Ancho peppers?
Store in an airtight container away from light and heat. Properly dried Anchos keep for up to 1 year. Grind into Ancho powder and store in a sealed spice jar for easy use.
