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Overview:

A mild, dried chilli with a tobacco and dried fruit flavour. Ancho is indispensable in Mole Poblano sauces, salsas and stews.

Weight:

60g

Heatscale:

3/10

Instructions:

Wipe clean, remove stem and seeds. Open out flat and toast briefly in a dry pan until a nutty aroma is released. Soak in just boiled water for 15 mins, drain and purée. This purée can be added to soups, stews, sauces or salsas.

Suggestions:

Anchos can be stuffed whole, cut into strips ‘rajas’ or puréed for sauces.

Information:

Ancho means ‘broad or wide” and is so called due to it’s broad shoulders. Ancho is used in many Mexican dishes.

Allergy advice:

Please note this item may contain traces of nuts and sesame.