The Ancho Chilli is a dried Poblano Chilli, and is one of the most common dried peppers in Mexico. It is a broad fleshy chilli and has a dark red/brown colour. Ancho Chillies have a lovely mild sweet flavour with hints of liquorice and tobacco. We smoke our anchos over maple wood giving them a wonderfully rich smokey flavour.
Try in salsas, stews, sauces (especially tomato), soups, marinades for fish and meat, and in dressings and dips. They are very versatile and can be either be stuffed whole, cut into strips or puréed. They can be used as is, ground with a pestle and mortar, or soaked in warm water for 20 minutes prior to use, to rehydrate them and soften their skin. Add to taste.
Heat guide: mild/medium
Suitable for vegetarians
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