ANCHO, DESTEMMED, FIRST QUALITY - Kosher/Gluten Free

Ancho Destemmed First Quality Chile
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ANCHO, DESTEMMED, FIRST QUALITY - Kosher/Gluten Free

ANCHODEST-1

Description:

The Ancho (Ahn-cho) Chile is the most commonly used chile in Mexico. Grown in Mexico, Ancho Chiles are common to Mexican and Southwestern cooking. They are actually a dried form of the Poblano pepper and are often mislabeled as a “Pasilla” or “Mulato” pepper. Dried Ancho Chiles are a wrinkled brick red to reddish black with thick flesh and wide shoulders. The Ancho Chile along with the Pasilla and Guajillo chiles form the "Holy Trinity" of chiles used to prepare traditional mole sauces. Ancho Chiles are often the ingredient in chili, soups, sauces and salsas. Approx. Scoville units are 1,000 to 2,000. Ancho Chiles are destemmed.

Ingredient Statement:

Ancho Chiles.

For warm, savory soups, add Ancho Chiles directly to the cooking liquid with other spices. Cook with fruits, spices and corn syrup or brown sugar for a tangy grilling sauce for fish and chicken. Add Ancho Chiles to sauces, salsas, enchiladas, chili and any recipe needing mild heat and chile flavor. Re-hydrate and add to your favorite vinaigrette to create a vibrant salad or pasta salad. Chopped, pureed or ground, they can be added directly to your recipes. Substitute 2 Tbs. of diced Ancho Chile when a recipe calls for 1 whole Ancho Chile or 1 Tbs. Of Ancho Powder.

Recommended Preparation Instructions:

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.

Product Description

The Ancho Chile is the most commonly used chile in Mexico. Grown in Mexico, Ancho Chiles are common to Mexican and Southwestern cooking. They are actually a dried form of the Poblano pepper and are often mislabeled as a “Pasilla” or “Mulato” pepper. Dried The Ancho Chile along with the Pasilla and Guajillo chiles form the "Holy Trinity" of chiles used to prepare traditional mole sauces. Ancho Chiles are often the ingredient in chili, soups, sauces and salsas.

Physical

Color: Reddish-purple to dark reddish brown.

Flavor: Pungent chile flavor, sweet, woody, earthy, heat.

Size: Approximately 3-5 inches in length, 2½ inches in width, flat and wrinkled.

Chemical

Moisture: 20%

Sulfites: N/A

Heat Level: Approx. 250-3,000 Scoville Heat Units

Ingredient Statement:

Ancho Chiles.

Allergen Statement

None.

Packaging & Storage

Shelf Life: Min 12 months (under optimum storage conditions).

Packaging: Poly bag in box.

Storage Conditions: Store in a dry, cool place.

About Nutritional Information

Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.

Nutrition Facts
Serving Size about 1 chile (10g)
Amount Per Serving
Calories 30Calories from Fat 0
 % Daily Value *
Total Fat .5g1%
Saturated Fat 0g0%
Trans Fat 0g 
Cholesterol 0g0%
Sodium 10mg0%
Total Carbohydrate 7g2%
Dietary Fiber 3g12%
Sugars 4g 
Protein 1g 
Vitamin A50%
Vitamin C6%
Calcium0%
Iron4%
* The Percent Daily Values are based on a 2,000 calorie diet.