Ancho is a type of dried chili pepper that is commonly used in Mexican and Southwestern U.S. cuisine. It is a mild pepper with a sweet and chocolatey flavor. Ancho peppers are the dried version of poblano peppers, which are harvested when they are almost ripe and then dried. The name "ancho" means "wide" in Spanish, and it refers to the peppers width, as it is one of the largest chili peppers. Ancho chiles are used in a variety of dishes, including sauces, soups, marinades, and dry rubs. They can be purchased whole and ground, usually in bags sold by weight or dozen, or in shakers when powdered. To use ancho chiles, they are typically rehydrated by soaking them in hot water for up to 30 minutes before being pureed into sauces or ground into a paste suitable for marinades, salsas, and other sauces. Ancho chiles are also used in external applications, such as an ancho rub for fish and chicken, which can later be added to burritos and tacos. If you are looking for a substitute for ancho peppers, red pepper or chili flakes can be used, but their flavor is not the same as ancho peppers.