The
ancho (pronounced "ahn-choh") chili's flat heart shape creates one of
the largest chiles other than the capsicum or bell
pepper. Ancho
means 'wide" in Spanish and
it is a sweet chili with a hint of raisin and plum. The ancho
is a
commonly used chili in Mexico and is a basic ingredient for making many
Mexican style sauces. The ancho, along with the mulato and pasilla form
the "holy trinity" of chiles as used to make traditional Mexican mole
sauces. The mulato (light brown) and negro (black) chili are varieties
of the Ancho.
The
ancho chili registers 1,000 to 2,000 Shu's on the Scoville scale.
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