View CartANCHO, FIRST QUALITY - Kosher/Gluten Free
 HOME CONSUMERSIf purchasing for home use, please call 800-262-6368. |
| 1# Bag | $11.00 |
ANCHO, FIRST QUALITY - Kosher/Gluten Free
ANCHOFIRST-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.
Ingredient Statement:
Dried Ancho Chiles.
Product Description
Ancho Chile means Wide Chile Pepper when translated. The Dried Ancho has a dark red/mahogany color. 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.
Physical
Color: Dark reddish purple to brown in color.
Flavor: Sweet and somewhat raisin-like, with medium, heat.
Size: Approximately 3-5 inches in length.
Chemical
Moisture: 20%
Sulfites: N/A
Heat Level: Approx. 1,000-3,000 Scoville Heat Units
Ingredient Statement:
Dried 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.
Microbiological
SPC: <1,000,000 cfu / g
COLIFORM: <250 cfu / g
YEAST: <1000 cfu / g
MOLD: <1000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
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 30 | Calories from Fat 10 |
| % Daily Value * | |
| Total Fat 1g | 2% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | |
| Cholesterol 0g | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 2g | 8% |
| Sugars 0g | |
| Protein 1g | |
| Vitamin A | 41% |
| Vitamin C | 0% |
| Calcium | 1% |
| Iron | 6% |
| * The Percent Daily Values are based on a 2,000 calorie diet. | |
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.