Capsicum annuum

The ancho pepper is a dried version of the poblano or "normal" pepper.

STRENGTH: 1,000 - 2,000 SHU (mild)

FLAVOR

The outer skin and fruit of Ancho peppers have a mild, fruity-earthy smoked paprika flavor with a sweet to moderate spiciness that incredibly enriches the flavor of many dishes. Veins and seeds are hot.

PURCHASE AND STORAGE

If you buy whole peppers, you have the option of separating these two distinct flavors. You can grind them with or without seeds, depending on the desired spiciness, or you can "bring them back to life" by pouring boiling water over them and letting them stand for about 20 minutes.

USE IN COOKING

With only 1,000 - 2,000 Scovils, compared to 5,000 - 8,000 for jalapeno peppers, ancho peppers are an excellent addition to dishes.

Ancho peppers are flat, shriveled and heart-shaped. The sweetest is the dried chili pepper and is most often used as a base for authentic Mexican dishes, enchiladas, tamales, chile con carne and commercial chili powder.

Mixed with sour cream, they are a great addition to potatoes as well as a sauce for enchiladas with chicken.