The dried chile Ancho is the dried and ripe version of a Poblano and is one of the most widely used chillies in Mexico. They have a dark black/brown colour and a mild heat with a smokey taste. They are a common ingredient in chilli powders, salsa’s en sauces. It is also an essential ingredient in many Mexican Moles.

The dried Ancho is just like the dried Mulato a dried variant of the Poblano. The difference between the two peppers is the moment of harvest. Ancho chillies are picked when they are ripe and red, while the Mulato chillies ripen even longer on the plant until they are dark red and almost fall off the plant. The dried Ancho is slightly fruity in taste compared to the dried Mulato which has a riper and smoky taste, both chillies are mildly hot.

Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.