Dried chile Ancho

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
– Place the dried chillies in a food processor and pulse grind them until they reach the coarse texture you prefer, flakes or powder.
– Rehydrate by soaking them in hot water for about 15 minutes, then chop as you prefer.
– 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.

Storage / shelf life
Can be stored in an airtight container for a very long time, but for optimal taste and spiciness, we advise no longer than one year.

Country of origin
Mexico

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