Chiles, Ancho Whole

In Mexican Spanish, there are three peppers that change names when changing state. Smoked jalapeños become a 'chipotle.' A dried chilaca pepper is a pasilla or 'little raisin.' Dried poblanos are 'ancho,' which is Spanish for 'wide.' Sweet and earthy, with just a touch of heat, these ancho chili peppers are native to Puebla, southeast of Mexico City. Also available in ground.