A mild dried chilli with a tobacco and dried fruit flavour, Ancho is an indispensable ingredient in mole poblano (a rich chilli, nut and cocoa sauce), salsas and stews.
Preparation and Serving Suggestions
Wipe clean, then remove stem and seeds. Open the chilli out flat and toast briefly in a dry pan until it begins to smell nutty. Soak in just boiled water for 15 minutes, then drain and purée. This purée can be added to soups, stews, sauces or salsas.
Anchos can be stuffed whole, cut into strips (‘rajas’) or puréed for sauces.
Please note that this item may contain traces of nuts and sesame.
Really Cool Chile Fact
Ancho (ahn-choh) chillies are made by drying fresh poblano chillies. Their name comes from their broad shape when dried (‘ancho’ means wide in Spanish).