Badia Ancho Pepper, 3 oz

Ancho is the dried poblano — broad, wrinkled, and brick-red, with gentle heat and deep notes of dried fruit, raisin, and bittersweet chocolate. It builds the sweet, smoky base of Mexican red sauces and gives mole its signature richness.

Common Uses

Mole poblano, adobo for pork and beef ribs, enchilada rojas, birria, chile colorado, and stuffed chiles when rehydrated whole. Pair with guajillo for color and pasilla for earthiness to build a complete chile base.

Cuisine Context

Central to home cooking across Puebla, Oaxaca, and Michoacán, and a cornerstone of Tex-Mex chili. Cooks pull ancho off the shelf when a dish needs body and sweetness — it carries depth without bringing aggressive heat, making it the most versatile dried chile in the Mexican pantry.

Pro Tip

Stem, seed, and toast the pods on a dry comal until the kitchen smells of cocoa and dried fruit, about 20 seconds per side. Soak in hot water for 20 minutes, then blend with a little soaking liquid for a smooth, glossy sauce.

Ships from our Doral, FL facility.