• Ancho chiles should be stored in a cool, dry place, preferably in an airtight container to protect them from moisture and insects.
  
• They can also be frozen to extend their shelf life.

The ancho chile is native to Mexico and is a fundamental part of Mexican cuisine. It is mainly grown in regions such as Puebla and Oaxaca, where it is harvested when the poblano chiles ripen and are dried in the sun for preservation.