Cool Chile Co’s whole ancho chillies give a mild, slightly sweet flavour to salsas, Mexican mole and sauces. Ancho chilli is Mexico’s most widely used chilli. It also comes in powder and flakes form.

Dark oxblood red and wrinkled, these dried chillies have notes of dried fruit and bitter chocolate. They are delicious stuffed with chorizo and simmered in a tomato sauce, or blended with spices for a stew base.

Here’s how to use whole ancho chillies:

Lightly toast then rehydrate ancho chillies to release their flavour.
Wipe clean and remove stems and seeds.
Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes.
Drain and blend to a paste with a splash of water before using.
Always wash your hands after handling chillies.

Explore our full selection of dried chillies here.

Dodie Miller, founder of Cool Chile Co, believes that there are certain warm, earthy flavours and smells that instantly transport you to Mexico. Whether it's salsas and sauces made with toasted dried chillies, tortillas fresh from the comal, Mexican oregano rubbed over pozole, or black beans bubbling in a pot with epazote, these are the tastes and spice sensations that they want to bring into your home.

Allergy Advice: Made in a factory that handles peanuts, nuts and sesame.

Storage: store in a cool and dry place. Avoid exposure to light.

Ancho Chilli