Whole ancho's are difficult if not impossible to find in Ontario (and if you can, shipping is outrageous (I found one place: the product was $5 and they wanted $22 for shipping.
Anyways, I decided to make my own. But what are ancho chili's??
Simply dried poblano peppers. And those I can find, specifically at Fortino's Supermarket.
Got the method. Easy peasy to do and I'm going to try this afternoon.
Slit the pepper in half so that's it's butterflied, but you can leave it whole - it just takes longer. Put them on a baking sheet in the oven at 125 and let them go until they dry out completely. Leave the oven door ajar to let the moisture escape.
Not sure how long this will take but I expect about a day from comments I found.
edit--went with BRITU so this experiment will have to wait.