Premium Dried Ancho Chiles – Whole Dried Peppers for Mole, Adobo & Sauces

Dried Ancho Chiles

Sweet, raisiny, and mild — the dried poblano that forms the cornerstone of authentic Mexican mole, adobos, and rich sauces.

Free Shipping Nationwide

Save money — bought direct from the importer & farmer. Premium quality at a fair price, straight from the source.

Nutritional Benefits

Ancho chiles are naturally fat-free, low in calories, and gluten-free. As dried poblanos, they contribute dietary fiber and provide vitamins A and C along with antioxidant plant compounds. Their deep mahogany color comes from natural carotenoids. A flavorful, plant-based, vegan-friendly way to add sweetness and depth without added sodium or fat.

How to Use

Wipe the chiles clean, then remove stems and seeds. Toast lightly on a hot comal for a few seconds per side until fragrant, taking care not to burn them. Soak the toasted anchos in hot water for 15–20 minutes until soft, then blend into smooth moles, adobos, and sauces. Strain for an extra-silky texture.

Recipes

Mole Base: Blend rehydrated anchos with guajillo, warm spices, chocolate, and nuts for a classic mole poblano.

Ancho Adobo: Purée with garlic, vinegar, and oregano to marinate meats before roasting.

Enchilada Sauce: Simmer blended anchos with tomato and broth for a rich, mild red sauce.

FAQ

How hot are ancho chiles? Mild — roughly 1,000–2,000 Scoville units — with more sweetness than heat.

What are ancho chiles? They are ripe poblano peppers that have been dried, giving a sweet, raisin-like flavor.

Do I need to soak them? Yes — toasting then soaking softens the chiles for blending into moles and sauces.

How should I store them? Keep in a cool, dry, sealed container away from light and humidity.

Free Shipping Nationwide. Choose your size above — from 4 Oz kitchen packs to larger sizes for your everyday cooking.