Ancho Chiles: Mild or Mighty? A Spicy Spice Breakdown

Spice Alert: Are Ancho Chiles a Whisper or a Shout?

Ancho chiles—dark, wrinkled, and full of flavor—are often hailed as the backbone of Mexican cuisine. But how spicy are they really? If you’ve ever stared at a dried chili in your pantry wondering whether it’s a gentle soul or a fire starter, this blog is for you.

In this post, we’ll break down just how hot (or not) ancho chiles are, offer practical cooking tips, and show you how to use them like a pro without burning your tongue—or your dinner guests’ mouths!

Table of Contents

• What Exactly Is an Ancho Chili?
• How Hot Are Ancho Chiles on the Scoville Scale?
• How Do They Compare to Other Popular Chilies?
• Pro Tips for Using Ancho Chiles in the Kitchen
• Recipe Ideas Featuring Ancho Chiles
• How to Store Ancho Chiles Like a Pro
• Final Thoughts

What Exactly Is an Ancho Chili?

The ancho chili is simply the dried version of the poblano pepper. When fresh, it’s dark green and slightly spicy; once dried, it turns deep reddish-brown and becomes sweeter with earthy undertones.

Anchos are commonly used in sauces, soups, stews, and moles. Their thick skin makes them ideal for rehydrating and blending into rich pastes.

How Hot Are Ancho Chiles on the Scoville Scale?

If you’re familiar with the Scoville scale—a measurement of a chili’s capsaicin content—you know that heat levels can vary widely. So where do anchos land?

• Scoville Heat Units (SHU): 1,000 – 2,000
• Comparatively mild, similar to a jalapeño (which ranges from 2,500 to 8,000 SHU)

That means anchos fall firmly in the “low to medium” spice range. The heat comes more from the seeds and inner ribs than the flesh, so if you want less kick, remove those parts before using.

How Do Ancho Chiles Compare to Other Common Chilies?

Let’s put anchos in perspective. Here's a quick comparison table:

Chili Type	Scoville Heat Units (SHU)	Heat Level
Ancho	1,000–2,000	Mild
Jalapeño	2,500–8,000	Mild to Medium
Serrano	10,000–23,000	Medium to Hot
Hatch Green Chile	Varies by roast	Mild to Medium
Habanero	100,000–350,000	Very Hot

As you can see, anchos are quite tame when compared to other peppers. This makes them great for dishes where flavor is king, and intense heat is not the goal.

Pro Tips for Using Ancho Chiles in the Kitchen

Ready to bring some ancho love into your kitchen? Here are some expert-approved tricks to get the most out of these flavorful peppers:

1. Remove the seeds for milder flavor. Most of the spice lives in the seeds and ribs. Tossing them out will reduce the heat significantly while keeping the smoky sweetness intact.
2. Toast them first. Dry-toasting anchos in a pan or oven brings out their natural oils and enhances their flavor. Just keep a close eye on them—they burn quickly!
3. Rehydrate before blending. To make smooth sauces or pastes, soak the chiles in hot water (or broth) for about 20 minutes until soft.
4. Use the soaking liquid! Don’t toss it—it’s loaded with flavor and perfect for adding depth to sauces or soups.
5. Pair with complementary spices. Ancho plays well with garlic, cumin, oregano, cinnamon, and cloves. These combinations elevate the complexity of your dish.

Recipe Ideas Featuring Ancho Chiles

Whether you're a seasoned chef or a weekend cook, here are five delicious ways to use ancho chiles:

• Ancho Chile Salsa: Blend soaked anchos with tomatoes, garlic, onion, and a splash of lime for a smoky dip or sauce.
• Classic Mole Poblano: The star ingredient in this complex sauce—used famously with chicken or enchiladas.
• Ancho-Infused Oils: Perfect for drizzling over tacos, roasted vegetables, or popcorn.
• Smoky Bean Dip: Puree beans with rehydrated anchos, olive oil, lemon juice, and herbs for a zesty appetizer.
• Spiced Chocolate Cake: Believe it or not, anchos add depth and warmth to chocolate desserts. Try them in brownies or mole-flavored ice cream!

How to Store Ancho Chiles Like a Pro

Want your anchos to stay fresh and flavorful for months? Follow these simple storage hacks:

• Airtight containers: Keep dried chiles in sealed bags or jars to prevent moisture exposure.
• Cool, dark place: Pantry or cupboard works best—no fridge needed unless humidity is high.
• Freeze for longer life: Yes, anchos can be frozen! Just pop them in a ziplock bag and store them in the freezer indefinitely.
• Grind into powder: Turn older chiles into homemade ancho powder. It keeps for ages and adds instant depth to rubs, marinades, and sauces.

Final Thoughts

So, are ancho chiles spicy? In short—yes, but barely enough to scare anyone off. With a Scoville rating between 1,000 and 2,000, they deliver a subtle warmth rather than a fiery punch.

More importantly, they’re packed with flavor—earthy, sweet, smoky, and complex. Whether you’re simmering a classic mole or spicing up a veggie burger, anchos are your secret weapon for depth without drama.

Now go forth, toast, soak, blend, and savor your way to bold, balanced meals!

Spice Lover’s Checklist ✅

• ✔ Know the Scoville score of your chiles
• ✔ Remove seeds for a gentler experience
• ✔ Toast for deeper flavor
• ✔ Save that soaking liquid—it’s gold!
• ✔ Store properly to preserve freshness