Ancho Chile

The dried form of the poblano, Ancho chiles are one of the "holy trinity" (together with the mulato and pasilla) used to make many of the myriad traditional Mexican mole sauces. Mildly sweet with a plum-like flavor, it won't overpower dishes with its low Scoville rating. Traditionally pureed and used in sauces, Anchos also add interest to soups and salsas.  Try them in  Pumpkin Kale Enchiladas for a delictable treat.