Ancho Peppers: Mild or Mighty? The Ultimate Heat Breakdown

If you've ever stood in the spice aisle scratching your head, wondering whether ancho peppers will set your mouth on fire or just give it a gentle nudge, you're not alone. These dried versions of poblano peppers might look like they’re just there for color, but don't be fooled — there's more to them than meets the eye.

In this blog, we’ll take a deep dive into the world of ancho peppers, covering their heat level, flavor profile, culinary uses, and how they compare to other popular chilies. So grab a glass of milk (just in case), and let’s get started!

Table of Contents

• How Hot Are Ancho Peppers?
• The Scoville Scale Explained
• Flavor Profile: Sweet, Smoky, and Slightly Spicy
• Culinary Uses: Where Do Anchos Shine?
• Pepper Showdown: Ancho vs. Other Chilies
• Cooking Tips & Tricks with Ancho Peppers
• Where to Buy and How to Store Them
• Conclusion: A Flavorful Low-Heat Hero

How Hot Are Ancho Peppers?

The million-dollar question: Just how spicy are anchos? Let’s cut to the chase — they’re on the milder side of the chili spectrum. On average, ancho peppers range from 1,000 to 2,000 Scoville Heat Units (SHU).

This puts them firmly in the mild-to-moderate zone, perfect for folks who want flavor without the fiery fireworks. To put that in perspective:

• Jalapeño peppers range from 2,500–8,000 SHU
• Serrano peppers hit 10,000–23,000 SHU
• Hatch green chiles clock in around 1,000–8,000 SHU

The Scoville Scale Explained

Developed by chemist Wilbur Scoville in 1912, the Scoville Scale is the classic way to measure how spicy a chili pepper is. It measures the concentration of capsaicin, the compound responsible for that burning sensation we love (or fear).

Anchos have a relatively low capsaicin content, which makes them great for sauces, stews, and mole without blowing your taste buds out of the water.

Scoville Heat Comparison Table

Pepper	Scoville Heat Units (SHU)	Heat Level
Ancho	1,000 – 2,000	Mild
Jalapeño	2,500 – 8,000	Mild to Moderate
Guajillo	2,500 – 5,000	Moderate
Cayenne	30,000 – 50,000	Hot
Habanero	100,000 – 350,000	Very Hot

Flavor Profile: Sweet, Smoky, and Slightly Spicy

If heat were the only factor in evaluating peppers, anchos wouldn’t stand out much. But here's where they shine — their complex flavor. Anchos bring a rich, fruity sweetness with notes of raisin, prune, and even coffee, along with a slight earthiness and smokiness.

When used in sauces or salsas, they add depth without overwhelming spiciness, making them ideal for balancing flavors in dishes that need both heat and body.

Culinary Uses: Where Do Anchos Shine?

Ancho peppers are a staple in traditional Mexican cooking. Here are some of their most popular uses:

• Mole sauces: The backbone of many mole recipes, especially Mole Poblano.
• Adobo sauces: Used in marinades and pastes for meats like carnitas.
• Salsas: Dried and rehydrated, they form a rich base for salsas and purees.
• Stews and soups: They blend beautifully into broths and slow-cooked dishes.
• Dry rubs: Ground into powder, they make excellent seasoning for grilled or roasted meats.

Pepper Showdown: Ancho vs. Other Chilies

Let’s see how ancho peppers stack up against some common peppers you might find in your pantry:

Pepper	Heat (SHU)	Flavor Notes	Best For
Ancho	1,000 – 2,000	Sweet, smoky, fruity	Moles, salsas, adobo
Guajillo	2,500 – 5,000	Tangy, tea-like, berry notes	Salsas, marinades, tacos
Pasilla	2,500 – 4,000	Grassy, raisiny, licorice notes	Dark moles, long-simmered dishes
Chipotle	5,000 – 10,000	Smoky, earthy, bold	Meat marinades, BBQ sauces
Chile de Árbol	15,000 – 30,000	Grassy, sharp, nutty	Oil-based sauces, garnishes

If you're new to dried peppers, starting with anchos is a safe bet. They won’t shock your palate, but they’ll definitely impress it.

Cooking Tips & Tricks with Ancho Peppers

Ready to cook with anchos? Here are some tried-and-true techniques to make the most of these flavorful peppers:

• Remove seeds and stems before using. While they contain some flavor, they also pack more heat. Want it milder? Remove them entirely.
• Toast them gently in a dry skillet for 20–30 seconds per side. This enhances their natural smokiness and helps release essential oils.
• Rehydrate in hot liquid like broth, water, or even beer for about 20 minutes. This softens them and allows you to blend them into sauces easily.
• Blend into pastes for use in marinades or mole bases. Combine with garlic, onion, vinegar, and spices for a powerful flavor punch.
• Use ground ancho in place of paprika or cumin when you want a subtle kick and deeper flavor.

Where to Buy and How to Store Them

Ancho peppers are widely available in supermarkets, Latin markets, and online stores. Look for ones that are pliable and dark red (not black) for the best quality.

Storing them is easy:

• Whole peppers can be stored in airtight containers in a cool, dry place for up to a year.
• Ground ancho should be kept in a sealed container away from light and heat to preserve flavor and potency.
• You can also freeze whole dried peppers if you want to keep them extra fresh for longer periods.

Conclusion: A Flavorful Low-Heat Hero

So, how hot are ancho peppers? Not very — and that’s exactly what makes them so special. Their low heat and rich flavor make them a go-to ingredient for anyone looking to elevate their cooking without dialing up the spice too much.

Whether you're a seasoned chef or a curious home cook, anchos deserve a spot in your pantry. From creamy salsas to deep, soulful moles, they’re a gateway to exploring the wonderful world of dried chilies — no fire extinguisher required.