A poblano, but dried.
First disclaimer: no, we don't grow those in Brussels.
Ancho is a dry pepper from Mexico, the dried version of the Poblano pepper (Chile poblano in Spanish; Pepper from Puebla), which is a mild, accessible pepper (maximum 1500 on the Scoville scale).
The Ancho pepper (Chile Ancho in Spanish) means "broad pepper", in fact it can measure up to 15cm long (that's really big for a pepper).
The Ancho pepper comes from the state of Puebla, in central Mexico. It has been cultivated since at least 500 BC by Mesoamerican peoples, notably the Aztecs.
Its use is documented in Spanish chronicles after the conquest of Mexico in the 16th century.
Taste:
Ancho pepper is distinguished by its sweetness and rich aroma. Its taste evokes dried fruits such as grapes, figs and plums, with hints of cocoa, licorice and a light smoky touch.
It is obtained by drying ripe Poblano chillies, which turn from green to dark red before being harvested. The drying process takes place in the open air or in traditional dryers, far from the sun where the pepper loses its moisture while concentrating its sugars and aromas. This transformation gives it its characteristic supple, leathery texture and sweet, earthy taste.
Compared with other dried Mexican peppers, Ancho has a rounder, caramelized flavor. Guajillo, for example, is livelier and tangier, with notes of red fruit and a slightly higher intensity. Pasilla develops woodier aromas, with hints of coffee and cocoa, but less sweetness. As for Chipotle, made from smoked and dried jalapeño, it is much more powerful, marked by a pungent intensity and a very pronounced smoky aroma.
Thanks to its balanced flavor profile, Ancho is often used in thick sauces and simmered dishes, where it adds depth and roundness without overpowering spiciness.
Text & images by Thibault Fournal.
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