Ancho Peppers are the dried form of the poblano pepper and are the most widely used dried chili in Mexico. They have a deep, wrinkled, reddish-black skin and a rich, complex flavor that is sweet, smoky, and mildly fruity, with notes of plum and raisin. Their heat is very mild. As a cornerstone of the "holy trinity" of Mexican chilies, they are fundamental to countless moles, adobos, and sauces, providing a deep, rich flavor base and dark color.