'Ancho' means 'wide' in Spanish, which is in reference to the top-heavy shape of this pepper. Unlike their fresh counterparts, poblanos, anchos remain on the vine until they ripen to their berry-red maturity. They are then harvested and laid out to sun dry on oak mats for up to one month. The result will be a wrinkled, deep-mahogany red (almost black) dried pepper, that is slightly leathery to the touch. Whole ancho chile peppers are often rehydrated and then used in thick sauce recipes like moles.