The ancho is the sweetest of the dried chiles. These dried, medium-hot, cranberry-red ancho chiles tastes of cherries, figs, and prunes. They are the principle chili in 'mole poblano'. Add to chili, salsas, and marinades and spice rubs for grilled meats. Far from being simply a source of 'fire' in the Mexican culinary repertoire, chiles contribute depth of flavour and aromatic complexity in a broad range of applications.