These hot peppers are very, very popular in Mexico. They are called Poblanos when fresh and green but Ancho once they are ripe and dried. Green peppers turn reddish brown. They are mildly hot with a sweet taste 100-2000 SHU's. Can be roasted and stuffed for chili rellenos (don't forget to remove the skin after roasting). Dried, they can be ground for chili powder and added to mole sauces.