This is a deep reddish brown and commonly seen in a dried form. It ranges in flavor from mild to strong and is the sweetest of the dried chiles. In its fresh state, the ancho is green and is known as the poblano chile.
ahn-cho] When this chile is fresh and still green, it is called a Poblano chile. Once dried, the chile turns a deep reddish brown color and is called an Ancho. An Ancho chili is usually about 4 inches long, and ranges in flavor from mild to strong and is the sweetest of the dried chiles.
Wide, broad; ripened, dried poblano chile; wrinkled and dark reddish brown color, measuring about 5 inches long and 3 inches across the shoulders; most often used in sauces and stews; sometimes ground into a powder for use in chilis and spice rubs; pasilla chiles may be substituted. This relatively mild dried chile pepper is a deep reddish brown in color. In its fresh green state, it is known as a poblano.
Dried ancho chile is used for chile powder. The chile is full-bodied, but mild; used to flavor salsas, dips, and mole sauces.
This is the same as a Poblano chile, expect it is dried. It is dark red in color, medium hot and sweet tasting. Anchos are most commonly used in Mexican cooking.
The reddish brown, dried version of a poblano chile. Generally mild but can pack a punch.
Dried poblano chile. Deep reddish brown color, 3 to 4 inches long. Considered the sweetest of dried chiles.
