Dried chile
Guajillo
Reddish-brown, thin, smooth, shiny-skinned dried chile, about 8–10 cm long
From fresh mirasol
2,500–5,000 SHU (reported values range from 2,000 to 15,000)
Ancho
Ancho is the dried form of the poblano, a Capsicum annuum chile that originated in Puebla. The name means "wide" in Spanish, describing the flat, heart-shaped pod. Dried anchos are often ground into powder and used in mole sauces.
Spec sheet
- Origin
- Puebla, Mexico (poblano origin)
- Style
- Dried poblano; broad, flat, heart-shaped pod
- Fresh form
- poblano
- Chile
- poblano
- Flavor
- rich, raisiny sweetness
- Heat
- 1,000–1,500 SHU (fresh poblano) (en.wikipedia.org)
Cook it in
- mole
- ground chile powder
Read next
Sources
- Wikipedia: Poblano (en.wikipedia.org)
- America's Test Kitchen: All About Common Dried Chiles (americastestkitchen.com)
Facts checked October 6, 2026. Spot something wrong? Tell us.