The Dried Ancho has a dark red/mahogany color. This chile is about a 3 on a heat scale of 1 to 10. An Ancho is the dried form of the poblano pepper and often is mislabeled as a “pasilla” or “mulato” pepper. Anchos combined with the pasilla and guajillo chiles form the Holy Trinity of chiles used to prepare the traditional mole sauce.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
Reconstituting Dried Chile Peppers
Fill a small 1-2 quart saucepan with water and bring to a boil over high heat. Use a larger saucepan if you are reconstituting more than 6-8 peppers. Remove the pan from the heat. Add the peppers to the hot water and allow them to soften/reconstitute for about 20-30 minutes. Drain and use as directed.
Note: Always discard the bitter soaking water.
Storage for dried chili peppers
Store in cool dry space.
Our Ancho Chilies originated from Mexico and Peru.