The dried form of a Poblano Pepper, this de-stemmed chile has medium-thick wrinkled flesh. Heat ranges 3-5 on a scale of 1-10, the same heat and flavor profile as Guajillo or Pasilla Negro chiles. Use in salsa and soups, enchilada or combine with the Pasilla and Guajillo to make the traditional mole sauces. Approx. 4-5" long, 3" wide.Scoville rating is 1,000-2,000.

Dried Ancho Chiles