Are Ancho Chiles Spicy? Yes, Mild Heat (1,000-2,000 SHU) with Rich Flavor

Yes, ancho chiles are mildly spicy, with a Scoville Heat Unit (SHU) range of 1,000–2,000. This makes them significantly milder than jalapeños (2,500–8,000 SHU), ideal for those seeking subtle heat without overwhelming spice. Despite their mildness, anchos deliver complex flavors of raisins, tobacco, and dried fruit, perfect for enhancing dishes like mole sauces.

Table of Contents

• Introduction to Ancho Chiles
• Spice Level: How Hot Are They Really?
• Taste Profile: More Than Just Heat
• Culinary Uses: Where Ancho Chiles Shine
• Buying Guide: Choosing the Best Ancho Chiles
• Cooking Tips: Handling and Using Ancho Chiles
• Ancho vs Other Dried Chiles: A Quick Comparison
• FAQ: Your Ancho Chile Questions Answered
• Conclusion: Spice Up Your Life (Gently)

Introduction to Ancho Chiles

Ancho chiles are the dried form of poblano peppers. When left to ripen longer, poblanos turn from green to deep red and develop a richer flavor profile before being sun-dried into anchos. Native to Mexico, these chiles are one of the cornerstones of traditional Mexican cooking, especially in sauces like mole poblano.

Spice Level: How Hot Are They Really?

When it comes to spiciness, the Scoville scale is our go-to measurement. Developed by Wilbur Scoville in 1912, this scale measures the concentration of capsaicin — the compound that gives chiles their fiery kick.

Ancho chiles range between 1,000 to 2,000 Scoville Heat Units (SHU), placing them on the milder side of the chili spectrum. For context:

• Jalapeño: 2,500–8,000 SHU
• Serrano: 10,000–23,000 SHU
• Hatch Green Chile: 1,000–8,000 SHU
• Cayenne: 30,000–50,000 SHU
• Habanero: 100,000–350,000 SHU

So yes, ancho chiles do have some heat — but only enough to give your palate a gentle nudge, not a full-blown fire alarm. Think of them as the whisper of spice rather than the shout.

Taste Profile: More Than Just Heat

What really sets ancho chiles apart is their complex flavor. Beyond their mild spice, anchos bring a rich, slightly sweet taste with undertones of raisins, tobacco, and dried stone fruits. There’s also a subtle earthiness and roasted pepper quality, which makes them ideal for slow-cooked sauces, stews, and marinades.

Their thick skin holds up well to soaking and rehydrating, and when blended into sauces or pastes, they offer a velvety texture that enhances everything from soups to tamales.

Culinary Uses: Where Ancho Chiles Shine

Let’s talk about where ancho chiles really come into their own:

• Mole Poblano: The king of Mexican sauces. Anchos provide the base note in this rich blend of chocolate, nuts, spices, and dried chiles.
• Rubbing Meats: Ground ancho powder is excellent in dry rubs for grilled chicken, pork, or beef.
• Chili Powders & Blends: You’ll often find anchos in commercial chili powders because of their balanced flavor and color.
• Homemade Salsas: Rehydrate and blend with garlic, tomatoes, and spices for a smooth, smoky salsa.
• Vegetable Dishes: Add depth to roasted carrots, eggplant, or mushrooms.

In short: if you want to build flavor without overpowering your dish with heat, anchos are your friends.

Buying Guide: Choosing the Best Ancho Chiles

Feature	What to Look For	Why It Matters
Color	Deep reddish-brown, not too dark	Indicates proper ripening and drying
Texture	Soft but firm, pliable	Avoid overly brittle or leathery chiles
Smell	Earthy, fruity, slightly smoky	A stale or musty smell means they’re past their prime
Size	Medium to large	Bigger chiles usually mean more flesh and less seed
Packaging	Airtight bags or vacuum-sealed containers	Preserves freshness and flavor

Top Recommended Brands:

• La Flor de Jalisco Ancho Chile Pack: Known for consistent size and deep flavor. Ideal for mole lovers.
• El Guapo Whole Ancho Chiles: Great balance of aroma and spice. Perfect for grinding or rehydrating.
• Goya Whole Ancho Peppers: Easily found in most supermarkets and reliable for everyday use.

Cooking Tips: Handling and Using Ancho Chiles

Now that you’ve got your anchos in hand, here’s how to make the most of them:

Step-by-Step: How to Prepare Ancho Chiles

1. Remove Stems and Seeds: Use kitchen scissors to cut off the top. Shake out or scrape seeds gently with a spoon. Removing seeds reduces bitterness and slight extra heat.
2. Toast (Optional): Lightly toast over a gas flame or in a dry skillet until fragrant and pliable. Be careful not to burn!
3. Rehydrate: Soak in hot water or broth for 20–30 minutes until soft. Drain and pat dry.
4. Blend: Combine with onions, garlic, herbs, and oil to make a paste or puree for sauces, marinades, or soups.

Pro Tips

• Store unused anchos in an airtight container in the fridge for up to 6 months.
• Make your own ancho powder by drying the chiles further and grinding them in a spice grinder.
• Add a pinch of cumin or cinnamon to enhance their natural sweetness.

Ancho vs Other Dried Chiles: A Quick Comparison

Let’s break down how ancho chiles stack up against other popular dried chiles:

Chile	Heat Level (SHU)	Main Flavor Notes	Best Use
Ancho	1,000–2,000	Sweet, raisiny, earthy	Mole, salsas, rubs
Guajillo	2,500–5,000	Tea-like, cranberry, tangy	Salsas, marinades, adobo
Mulato	2,500–3,000	Chocolate, licorice, smoky	Richer moles, desserts
Chipotle (Morita)	5,000–10,000	Smoky, woodsy	Barbecue, smoked meats
Arbol	15,000–30,000	Nutty, grassy, bright	Oil infusions, garnishes

This handy reference can help you choose the right chile based on both heat and flavor profile. If you're looking for something spicier, guajillo or mulato might be the way to go. But if you're after a nuanced background note with just a touch of warmth, stick with anchos.

FAQ: Your Ancho Chile Questions Answered

Here are the most common questions home cooks and chefs ask about ancho chiles:

Are ancho chiles spicy?

Yes, but only mildly. They range from 1,000–2,000 Scoville Heat Units (SHU), making them significantly milder than jalapeños (2,500–8,000 SHU). Their heat is subtle enough to add warmth without overwhelming other flavors.

How does ancho heat compare to other common peppers?

Ancho chiles are milder than jalapeños and about half as hot as the mildest serrano peppers. They provide gentle warmth similar to Hatch green chiles at their lowest heat level, but with more complex flavor notes.

Can I substitute ancho chiles if I want less heat?

Absolutely. Their mild heat makes them ideal for reducing spiciness in recipes. For even milder results, remove seeds and membranes before use. Bell peppers won't replicate the flavor, but guajillo chiles offer similar mildness with different flavor notes.

Do ancho chiles get hotter when cooked?

No, cooking actually mellows their heat. The toasting and rehydration process enhances their sweet, fruity notes while distributing the capsaicin more evenly. Prolonged cooking in sauces further integrates and softens the heat.

How long do dried ancho chiles stay fresh?

Properly stored in an airtight container in a cool, dark place, they maintain peak flavor for 6–12 months. Refrigeration extends freshness to 18 months. Discard if they become brittle, lose their deep color, or develop musty odors.

Conclusion: Spice Up Your Life (Gently)

So, are ancho chiles spicy? In a word — yes. But only just enough to wake up your senses without stealing the show. Their mild heat is perfectly complemented by a symphony of flavors: sweet, smoky, fruity, and deeply earthy. Whether you're new to the world of dried chiles or a seasoned pro, anchos are a versatile and approachable option for adding complexity to your cooking.

Think of them as the quiet confidence of the spice rack — never too loud, always delicious. So next time you see those crinkly, dark red chiles, don’t shy away. Grab a few, soak them, blend them, and let them work their magic. Your taste buds — and your guests — will thank you.

How hot are ancho chiles compared to jalapeños?

Ancho chiles are milder than jalapeños, measuring 1,000–2,000 SHU versus 2,500–8,000 SHU for jalapeños. You'll notice subtle warmth without the sharp burn of fresh green peppers.

Can I use ancho chiles if I don't like spicy food?

Yes. Their mild heat and complex flavor (raisin, tobacco, earthy notes) work well for spice-sensitive palates. Removing seeds further reduces heat while preserving flavor depth.

How should I store dried ancho chiles?

Store in an airtight container in a cool, dark place for 6-12 months. Refrigeration extends freshness to 18 months. Discard if brittle, discolored, or musty-smelling.