Headstrong and vigorous the poblano chile is full of flavor and jumps at the chance to be stuffed with cheese and baked, or dredged in cornmeal and deep fried. Yet, just like people, a chile pepper becomes more serious, more thoughtful, and much more wrinkled with age. The ancho is a wizened poblano.
A mildly hot chile pepper the ancho focuses its energies not on heat but its sugar content, which lends to its raisin-y taste. A bit smokey and possessing a bitterness reminiscent of baker’s chocolate the ancho is a welcome addition to stews, soups, and – toasted and ground – a secret weapon in any chocolate dessert.
|Ingredients||Dried ancho chiles.|
|Recommended Applications||Fantastic addition to enchiladas, salsas, soups, and any sauce needing mild heat and a robust chile flavor. This chile can be pureed, ground, or chopped to be easily added directly to any recipe.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Cajun, Caribbean, Latin American, Mexican, Southwestern American|
|Handling / Storage||Store in a cool, dry pace|
|Scoville Heat Scale||100–900, 1,000–2,500, 3,500–8,000|
|Shelf Life||2 Years|
|Country of Origin||Mexico|
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