Dried version of the poblano pepper, adds a smoky and fruity flavor to all kinds of Mexican food. Add it to sauces, soups and marinades to enhance their flavour.
Chili Ancho, one of the most popular chilies in Mexican cuisine, is one of the dried Poblano pepper varieties (the other is mulato pepper). Once the Poblano pepper ripens on the ground, turning red, it is harvested. This drying process gives Ancho Chili a much longer shelf life in the kitchen. From the Capsicum annuum family, it is believed to originate from Puebla in Mexico, where it is also known by other names: Chile Pasilla Rojo, Chile Color, Chile Ancho Chino, and Chile Colorado.
Ancho chili can be used dry or rehydrated, whole or ground. It is usually incorporated before cooking sauces, mixed with other spices or vegetables to make a base for a stew or soup, or sprinkled over meat, poultry or seafood as part of a dressing or marinade before cooking. If you want to rehydrate them before using them for cooking, soak the ancho peppers in very hot water for 15 to 30 minutes until tender. It is a key ingredient in marinades, moles and sauces for enchiladas and salsas; and especially in the Mole Mexicano, Asado de Boda o Estofado de Boda to name a few.
Packaging:
Glass jar: 45g, With twist-off lid (thus preventing the contact with the air and foreign elements). Size: 5*5*6.7cms.
Doypack: 250g
Keep in a cool and dry place.
