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Granulated Dried Ancho Chiles
The ancho chile is a dried version of the poblano pepper. Sweet and full-flavored, these convenient Granulated Ancho Chiles provide mild to medium heat with an earthy, mildly fruity flavor with hints of coffee and a faint raisin taste.
- Color ranges from red to purple to brown
- About 2-mm flakes
- Medium-thick wrinkled flesh
- Ranges 500 to 3,000 on Scoville Heat Scale
Basic Prep
For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Rinse with warm water and soak for 10 minutes to rehydrate or add directly to recipe that will cook for at least 10 minutes.
Suggested Uses
- Add to salsa, soups, enchiladas or any recipe that needs some medium heat and chile flavor
- Substitute 2 tablespoons Granulated Ancho Chiles for 1 whole pepper in recipes
Description
The ancho chile is sometimes mistaken for a pasilla or mulato pepper, but it is actually a dried version of the popular poblano pepper. Mostly grown in Mexico, the word "ancho" means wide, referring to its flat, heart-like shape.
Ancho chiles are a primary ingredient in many traditional Mexican mole sauces.
Ancho chiles are one of the three "holy trinity" peppers of Mexican mole sauce, which also includes pasilla and guajillo chiles.
Storage & handling
Store in cool, dry place.
Ingredients
Ancho chiles.