Ancho peppers

[Retrograde]

5. Pepper names can vary from place to place

Last edited Sun Aug 29, 2021, 08:55 PM - Edit history (1)

but as other posters have said, anchos are usually dried poblanos. However, there is a variety of poblano called muleta isleno that is a darkish purple/brown when ripe.

There's a great book called "Peppers of the Americas" that has color photos of a lot of fresh and dried peppers, and recipes. Check if your local library has a copy

ETA: I use poblanos for stuffed peppers: rice, onions, beans or meat depending on my mood, a tomato-based sauce