Ancho 101

Ancho 101 is a traditional ancho-type Capsicum annuum cultivar originating in Mexico. It belongs to the poblano and ancho group of peppers cultivated and selected in Mexico for generations, particularly associated with central regions such as Puebla. When harvested green, the fruits are commonly referred to as poblanos, while fully ripe red fruits are dried and sold as ancho chillies.

The cultivar produces pendant, thick-walled fruits typically measuring around 8 to 10 centimetres in length and 5 to 7 centimetres in width, slightly smaller than some other ancho selections. Fruits mature from dark green to red and develop a deep red-brown colour when dried. Plants generally reach 75 to 90 centimetres in height and have a bushy growth habit.

Ancho 101 is mild in heat and valued primarily for flavour rather than pungency. It is widely used in Mexican cuisine, including mole sauces, stuffing, roasting, and drying for powders and flakes. The cultivar is open-pollinated and breeds relatively true, making it suitable for seed saving.

Although often described as one of the original ancho varieties, Ancho 101 is best understood as a long-established cultivated selection rather than a wild or landrace population. Its exact year of origin is not documented, reflecting its development through gradual farmer selection rather than formal breeding.