Ancho

Ancho is a type of dried chili pepper, specifically the dried form of the Poblano pepper (Capsicum annuum). It's known for its moderate heat level and rich, fruity, slightly smoky flavor. Anchos are typically dark red to nearly black in color when dried and are prized in Mexican cuisine and Tex-Mex cooking. The flesh of the ancho is relatively thick, lending itself well to grinding into powder, or rehydrating and using in sauces, salsas, and stews. They are considered one of the most popular chilies used to make mole sauces, and they offer a mild, yet distinctive flavor profile that works well with a variety of ingredients, adding depth to the dish. Because of their wide availability they are a popular choice for people of all experience levels.

Ancho meaning with examples

• The aroma of the ancho peppers simmering in the sauce filled the kitchen, promising a rich and complex flavor. We'll be using ancho chilies to make the mole. The ancho's fruity and smoky notes blend perfectly with the chocolate and spices. The depth of flavor is enhanced by the slightly sweet nuances.
• To create the best chili, I started by rehydrating the dried ancho peppers in hot water. This softened them, and allowed me to remove the seeds and stems more easily. After, I pureed them into a smooth paste before adding it to the beef and tomatoes. The resulting chili had a warmth and a smoky undertone that added an extra level of flavor.
• For my vegetarian enchiladas, I've made a rich sauce using ancho chilies, tomatoes, onions, and garlic. The ancho's mild heat and earthy undertones are a perfect complement to the vegetables and cheese. This dish is always a hit with dinner guests because the flavor has a balance between savory, smoky, and somewhat sweet.
• The restaurant's signature salsa was made with a blend of fresh and dried chiles, and it included the earthy and savory notes of the ancho chile. The secret to its flavor was in the perfect balance of ingredients, a blend of the freshness from the tomatoes, onions, and cilantro and the warmth coming from the ancho's sweetness.