Ancho chilli pepper

This mild chilli pepper from the Puebla region in Mexico can be used in all your sauces and stews. It is traditionally used in mole sauce (spicy chocolate sauce used on turkey), guacamole, abodos and Mexican salads (salsa).

In Mexico, these chillies when fresh are served stuffed! Its delicate flavours of liquorice and raisins will add an interesting touch to traditional Mexican dishes, gazpacho, soups, marinades, fish en papillote, cream sauces, home-made houmous and summer salads.

It is rated 3 on the Scoville scale as it does not contain much capsaicin. It is milder than Espelette chilli pepper and is part of the same botanical genus and species as Bird pepper: Capsicum annum.

It can measure up to 15cm long and 8cm wide. That’s why the Mexicans called it the “wide chilli”