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The dried Ancho is a mildly spicy pepper with black-brown color and fruity, smoky flavor. The Ancho is the dried and ripe variety of the Poblano and is a commonly used pepper in Mexican cuisine. The Ancho pepper is a key ingredient in many chili powders, salsas and sauces. Thus, it is also an essential ingredient in many Mexican Moles.
The Ancho and Mulato are both dried variants of the Poblano. The difference between the two dried chilies is the time of harvest. Ancho peppers are picked when they are harvest ripe and red, while the Mulato peppers ripen on the plant even longer until they are dark red and almost fall off the plant. The dried Ancho is slightly fruitier in flavor compared to the dried Mulato which has a riper and smokier flavor, both peppers are mildly hot.
Preparation
- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder.
From € 4,54
The dried Ancho is a mildly spicy pepper with black-brown color and fruity, smoky flavor. The Ancho is the dried and ripe variety of the Poblano and is a commonly used pepper in Mexican cuisine. The Ancho pepper is a key ingredient in many chili powders, salsas and sauces. Thus, it is also an essential ingredient in many Mexican Moles.
The Ancho and Mulato are both dried variants of the Poblano. The difference between the two dried chilies is the time of harvest. Ancho peppers are picked when they are harvest ripe and red, while the Mulato peppers ripen on the plant even longer until they are dark red and almost fall off the plant. The dried Ancho is slightly fruitier in flavor compared to the dried Mulato which has a riper and smokier flavor, both peppers are mildly hot.
Preparation
- Fry the dried chilies in a dry skillet over medium heat for about 2 minutes. This will release the essential oils and impart more flavor. Then soak the dried chilies with hot water. Soak them in hot water for 15/20 minutes and then cut/chop into desired size.
- Grind the dried chilies into flakes/flakes or powder.
To keep dried chilies good for a long time, store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat; this can cause the dried chilies to discolor, mold and diminish their flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, do not store them for more than a year. Click here for more information on storing and freezing dried chilies.
Mexico
To keep dried chilies good for a long time, store them in an airtight container in the pantry or even better, in the freezer. Avoid exposure to air, moisture, light and heat; this can cause the dried chilies to discolor, mold and diminish their flavor.
The dried chilies have a long shelf life, but for optimal flavor and spiciness, do not store them for more than a year. Click here for more information on storing and freezing dried chilies.
Mexico
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| Monday | from 8:00 a.m. to 5:00 p.m. |
|---|---|
| Tuesday | from 8:00 a.m. to 5:00 p.m. |
| Wednesday | from 8:00 a.m. to 5:00 p.m. |
| Thursday | from 8:00 a.m. to 5:00 p.m. |
| Friday | from 8:00 a.m. to 5:00 p.m. |
| Saturday | from 8:00 a.m. to 12:00 p.m. |
| Sunday | Closed |
Burg. Crezeelaan 44A
2678 KZ De Lier
The Netherlands
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Today we are closed until Thursday due to staff illness! If you order, your order will be processed on Thursday or Friday. Please keep this in mind when placing an order. Sorry for the inconvenience.
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