Mpc: U08 | GTIN:

Ancho Chile Paste

The ancho chile is a dried version of the poblano pepper. Sweet and full-flavored, this puréed Ancho Chile Paste provides mild to medium heat with an earthy, mildly fruity flavor with hints of coffee and a faint raisin taste.

  • Deep reddish-brown in color

  • Smooth and spreadable, ideal for sauce-making

  • Ancho Chiles SHU range 1,000 to 2,000, paste can be expected to be milder

  • D'allesandro
    Price: $20.75
    $1.3 / Ounce

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    Suggested uses

  • Add to salsa, soups, enchiladas or any recipe that needs some medium heat and chile flavor

  • Add to dressings, dips, mayonnaise, sauces, stews and braised dishes

  • Basic prep

    Ready to use. No preparation necessary.

    Storage & handling

    Store in a cool, dry place.


    Water, Dried chiles, Salt, Contains 2% or less of Citric acid, Potassium sorbate and Sodium benzoate as preservatives.

    Our Ancho chile paste is made by rehydrating and pureeing dried ancho chiles into a smooth, spreadable paste. Ideal to use in any recipe that calls for rehydrating dried ancho chiles, it's a particularly good step-saver for sauces, dressings, and marinades. The ancho chile is sometimes mistaken for a pasilla or mulato pepper, but it is actually a dried version of the popular poblano pepper. Mostly grown in Mexico, the word "ancho" means wide, referring to its flat, heart shape.

    Anchos are a primary ingredient in many traditional Mexican mole sauces, dating back to the origin of the sauce that was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun in the city of Puebla.

    Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns. Ancho chiles are one of the three "holy trinity" peppers of Mexican mole sauce, which also includes pasilla and guajillo chiles.

    Classic recipe

    Turkey in Red Mole

    In classic mole poblano, turkey is a popular choice for protein, although chicken is also very common. The rich, spicy flavors of our Ancho, Guajillo and Pasilla Negro Chiles paired with fragrant cinnamon and chocolate create the deep flavors of this traditional dish. Given the numerous steps involved in the recipe, consider dividing the preparation over several days to make the task more approachable.