Badia Ancho Pepper, 6 oz

Ancho is the dried form of the poblano pepper — wide, wrinkled, and deep mahogany, with mild heat and flavors of dried fig, raisin, prune, and cocoa. It is the sweet, fruity foundation of Mexican red sauces and the chile that gives mole its body.

Common Uses

Mole poblano, adobo rubs for pork and beef, chiles en nogada (rehydrated and stuffed), enchilada sauce, birria, barbacoa, posole, and chili con carne. Blended with guajillo and pasilla, it forms the holy trinity of dried Mexican chiles.

Cuisine Context

Indispensable in central and southern Mexican cooking, especially Puebla and Oaxaca. Cooks turn to ancho when a sauce needs sweetness, depth, and richness without aggressive heat — it is the chile that makes a mole taste like mole and an adobo taste like home.

Pro Tip

For maximum flavor, toast the pods on a dry skillet until pliable and aromatic, then soak in warm water with a splash of the soaking liquid added back to your blend. Save the soaking water — it is liquid flavor for thinning sauces and braising liquids.

Ships from our Doral, FL facility.