Ancho (Ahn-cho) Chile (Capsicum annuum) means "Wide Chile Pepper" when translated. The Dried Ancho has a dark red/mahogany color. The Ancho is about 4 - 5 inches long by 3 inches wide and is very flat. 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.
Rinse product first with warm water. Soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.
Often also spelled Chile, Chilli, Chille.
Posted by Unknown on 14th Sep 2015
I'm a brewery and use these peppers in beer. The batch that I made with these peppers was my best yet! Price is great too!
Posted by Nathan P on 21st Nov 2011
your description said mild, but i found it to be pretty spicy...but in a good way, so no problem here
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