Ancho Chile, most commonly used dried chili in Mexico, is actually a dried Poblano pepper. Ancho look similar to Mulato, but it is a Poblano that ripens to a deep red,where asthe Mulato is a Poblano that ripens to black/brown, then it is dried. Poblano is a mild chili native to the Mexican State of Puebla.
The outer skin has a mild fruity flavor with undertones of plum, dark cherry/raisin sweetness and a slight earthy bitterness. The inner veinsof the pepper are hot, considered a medium heat chili, about a 3 on a heat scale of 1 to 10 and 4,000-9,000 on the Scoville Heat Scale.
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