Grown in Mexico, Anchos are common to Mexican and Southwestern cooking. Anchos have a mild, sweet, fruity flavor. Dried Ancho has a dark, brick red to mahogany color and ranges from 3 to 5 on a heat scale of 1 to 10. Ancho is the most commonly used dried chile in Mexico. An Ancho is a dried Poblano Pepper and often is mislabeled as a "Pasilla" or "Mulato" pepper. Anchos can be used as a substitute for Guajillo or Pasilla Negro and visa versa. These chiles have the same heat range and flavor profile. Ancho, Pasilla and Guajillo form the "Holy Trinity" of chiles used to prepare traditional mole sauces. Approx. Scoville units are 1,000 to 2,000. These peppers are the base for some of our chili powders.
Suggested Use: Great in sauces, salsa, and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with water and then tossing with a bit of chile powder is a great snack. Substitute 1 tbs. of ancho powder when a recipe calls for 1 whole ancho chile.
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