Ancho chiles, the most popular chile in Mexico, are actually dried poblano peppers. They have a medium heat level with hints of tobacco, raisins, and plums. Anchos are key to many red chili sauces, salsas, enchiladas, and other classic Mexican dishes. They can be added directly to a dish or toasted and rehydrated first, but avoid soaking them longer than twenty minutes to avoid bitterness.
Heat Level: Medium
Country of Origin: Peru