From El Cielo, Ancho chilies are dried poblanos and are distinguished from mulatos by being picked and dried when ripe. Ancho has a sweeter, fruity flavor compared to the smokier mulato. These chilies feature a subtly sweet, raisin-like exterior and moderately spicy interior, measuring 1500-2500 on the Scoville heat scale, making them milder than jalapeños and slightly less spicy than mulatos. Ancho is one of three chilies comprising the Holy Trinity of Mexican cuisine used to make mole, alongside Mulato and Pasilla chilies.