Made from mild, plump poblano chiles that have been charred and dried, ancho has a supremely smoky depth thats rich, full-bodied, and unmistakable.

A staple in the famous many-ingredient mole dishes of Mexicos Oaxaca region, its often used to thicken and flavor sauces and salsas, adding flavor without too much heat. Because it has a bit of fruity sweetness, it can marry well with chocolate in more adventurous desserts.

Made in United States of America