ANCHO, DICED

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ANCHO, DICED

ANCHODC-9

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 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 available diced, granulated or in powder form.

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.