Dried ancho chilies are used in Mexican cuisine to add a mild, fruity flavor to sauces, stews, and chili. They can also be rehydrated.



Dried ancho chilies are a type of dried chili pepper that is widely used in Mexican cuisine. Ancho chilies are the dried form of poblano peppers, and they have a deep, smoky flavor with a mild to medium heat.

Here are some common uses of dried ancho chilies:

  1. Flavoring: Dried ancho chilies are commonly used to add a rich, smoky flavor to sauces, stews, soups, and marinades. They can also be used to add flavor to rubs for meat, poultry, and fish.
  2. Coloring: Dried ancho chilies are often used to add a deep, reddish-brown color to dishes, making them a popular ingredient in Mexican mole sauces.
  3. Heat: While dried ancho chilies are not as spicy as some other types of dried chilies, they do provide a mild to medium level of heat, which can be adjusted to taste.
  4. Vegetarian and vegan cooking: Dried ancho chilies are a popular ingredient in vegetarian and vegan cooking, as they can be used to add depth and complexity to plant-based dishes without using meat-based ingredients.
  5. Health benefits: Like other chili peppers, dried ancho chilies are believed to have a number of health benefits, including reducing inflammation, boosting metabolism, and improving digestion.

When using dried ancho chilies in cooking, it is important to remove the stems and seeds before using them, as these can be quite tough and bitter. To rehydrate dried ancho chilies, they can be soaked in hot water for 15-20 minutes before use. After rehydrating, the chilies can be blended into a paste or added directly to dishes for added flavor and heat.

Product of Mexico

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