Ancho means ‘wide’ and is one of the largest chiles. They are mild, sweet, with hints of raisin and plum. It is one of the most commonly‐used chiles in Mexico and is a basic ingredient in countless soups, moles, and sauces. The ancho, along with the mulato and pasilla form the “holy trinity” of chiles used to make traditional mole sauces. 1000‐2000 SCO units.