Gourmet Hacks: 5 BEST Substitutes for Ancho Chile Peppers

Diving into a new recipe and oops, you’re out of ancho chile peppers?

Sounds like a typical Tuesday in our kitchen. No stress, though.

We’ve got some genius swaps that’ll save your dish.

Think of it as a foodie hack; swapping ingredients isn’t just about making do. It’s an art.

Each substitute brings its own unique zest, often turning “oh no” into “oh wow”.

You’re not just filling a gap; you’re tailoring flavors to suit your palate or what’s in your pantry.

And trust us, these swaps are about to make your dishes pop in ways you didn’t expect.

Ready to turn a potential cooking flop into a flavor fiesta? Stick around.

What is Ancho Chile Pepper?

First, let’s start by saying that ancho chile pepper is not actually a chili pepper but rather just dried poblano peppers.

The word ‘ancho’ means wide and flat in Spanish, which can be applied to the appearance of this type of chili pepper when it is whole and fully mature.

After the poblano is harvested while still green, it is dried through either smoking or sun-drying (opt for sun-dried if possible), giving the pepper its dark reddish-brown color.

Drying the poblano peppers in this way brings out their natural flavors and allows them to be stored longer than fresh poblanos.

However, avoid touching your face after cooking with ancho chiles because the capsaicin oil can cause intense burning.

You can use this type of chili pepper in various Mexican dishes, but it is most frequently used to make mole sauce.

The 5 Best Substitutes for Ancho Chile Pepper

Ancho chile peppers are a staple in Mexican cuisine, known for their mild heat and rich, fruity flavor.

However, if you’re unable to find ancho chile peppers or prefer alternatives, there are several substitutes that can provide a similar taste profile.

In this guide, we will compare the top 5 substitutes for ancho chile peppers, discussing their key characteristics and suggesting proper ratios to ensure excellent results in your culinary creations.

Substitute	Key Characteristics	Proper Ratio
Dried Poblano Peppers	Mild heat with a similar fruity flavor to ancho chile peppers	Use an equal amount of dried poblano peppers as a substitute for ancho chile peppers
Chipotle Peppers	Medium to hot heat with a smoky and earthy flavor	Use half the amount of chipotle peppers compared to ancho chile peppers
New Mexico Chili Peppers	Mild to medium heat with a slightly sweet and earthy flavor	Use an equal amount of New Mexico chili peppers as a substitute for ancho chile peppers
Dried Anaheim Chili Pepper	Mild heat with a slightly sweet and tangy flavor	Use an equal amount of dried Anaheim chili peppers as a substitute for ancho chile peppers
Pasilla Peppers	Mild to medium heat with a rich, smoky, and earthy flavor	Use an equal amount of pasilla peppers as a substitute for ancho chile peppers

Now let’s dive into each substitute in more detail:

1 – Dried Poblano Peppers

Many people like to make chili or enchiladas, but they either can’t find ancho chile pepper or don’t want to pay the price.

Luckily, there are other options.

Dried poblano peppers are inexpensive and go great in many dishes (especially Mexican-style food).

This pepper tastes sweet and has a mild flavor.

Many people say it is a bit smoky and earthy in taste.

Unfortunately, this pepper can be a little difficult to prepare because of its tough skin, but once it’s soft, the flavor shines through.

You should avoid buying grocery store poblanos unless they are fully dried, or you could end up with moldy peppers.

• Key Characteristics: Dried poblano peppers, also known as ancho chile peppers, offer a mild heat level with a similar fruity flavor as ancho chile peppers. They are an ideal substitute when you can’t find ancho chile peppers.
• Proper Ratio: Use an equal amount of dried poblano peppers as a substitute for ancho chile peppers. Adjust the quantity based on your taste preferences and recipe requirements.

2 – Chipotle Peppers

What’s the difference between chipotle and ancho chile pepper, you ask? Not much.

Both types of chili peppers are made out of smoked jalapenos.

However, roast them in adobo sauce to make chipotles.

This will give it a distinctive taste.

Although ancho chile peppers are commonly used in mole sauce, chipotle peppers are more common in this dish.

There is also no need to remove the seeds because they will disappear when cooked.

However, you should always be very careful when handling these peppers because they can burn your eyes or skin.

• Key Characteristics: Chipotle peppers are smoke-dried jalapeno peppers with a medium to hot heat level. They have a smoky and earthy flavor, making them an excellent alternative for adding depth and heat to dishes.
• Proper Ratio: Use half the amount of chipotle peppers compared to ancho chile peppers. Adjust the quantity based on your desired level of spiciness.

3 – New Mexico Chili Peppers

New Mexico chili peppers may be brighter in color, but they are also much milder than ancho chile pepper.

These peppers typically turn a bright red when fully matured and dried out.

You can enjoy their fruity flavor in a wide range of dishes (especially Mexican).

Keep in mind, however, that these peppers are not very spicy.

These peppers’ flavor to your dishes is unlike any other.

It’s a little bit sweet and sour, but they still pack a powerful spicy punch.

You should be careful when handling this pepper because it can burn you.

• Key Characteristics: New Mexico chili peppers offer a mild to medium heat level with a slightly sweet and earthy flavor. They can provide a similar taste profile to ancho chile peppers, especially in milder dishes.
• Proper Ratio: Use an equal amount of New Mexico chili peppers as a substitute for ancho chile peppers. Adjust the quantity based on your taste preferences and recipe requirements.

4 – Dried Anaheim Chili Pepper

Dried Anaheim pepper is used quite frequently in many Mexican dishes by adding a little heat without burning your mouth.

If you are looking for a good chili pepper substitute for ancho chile, this may be the best choice.

This type of chili pepper has a mild flavor with very minimal heat.

It is sweet and has a slightly bitter aftertaste.

However, be careful not to eat too much of this pepper because you may get an upset stomach.

This chili pepper is best for slow-cooking beef, pork, or poultry dishes.

• Key Characteristics: Dried Anaheim chili peppers have a mild heat level with a slightly sweet and tangy flavor. They can be a suitable alternative for ancho chile peppers, particularly when a milder taste profile is desired.
• Proper Ratio: Use an equal amount of dried Anaheim chili peppers as a substitute for ancho chile peppers. Adjust the quantity based on your taste preferences and recipe requirements.

5 – Pasilla Peppers

Last but not least, we have pasilla peppers.

These peppers may be mild in heat, but they still pack a unique and authentic flavor.

You can use this pepper to make salsas or as a garnish.

You should be careful when handling these peppers because they can burn you.

In addition, it’s important to note that pasilla peppers are not always available fresh.

Most dried pasillas are aged for 90 days.

Pasilla peppers are dark in color and have an earthy flavor.

If you are looking for a milder pepper than the ancho chile but still packs a punch of flavor, then this may be your best choice.

Pasilla peppers are great when used to make mole sauce or salsa verde.

They are also very common in carne asada or carnitas.

• Key Characteristics: Pasilla peppers offer a mild to medium heat level with a rich, smoky, and earthy flavor. They can provide complexity and depth to dishes, making them an excellent substitute for ancho chile peppers.
• Proper Ratio: Use an equal amount of pasilla peppers as a substitute for ancho chile peppers. Adjust the quantity based on your taste preferences and recipe requirements.

Conclusion

Ancho Chile is used to making many Mexican dishes, but finding this pepper can be difficult and expensive.

Fortunately, several other types of peppers can be used in their place.

The best substitutes for Ancho Chile are poblano, chipotle, New Mexico chili pepper, dried Anaheim chili pepper, and pasilla.

Depending on your recipe, you may need to add a little bit more of the substitute peppers to get the same flavor.

However, be careful because some peppers can burn your skin or eyes.