Ancho Chillies 150g

• Heatscale

  3/10

• Serving Suggestion

  Ancho chillies are perfect for stuffing. Wipe clean and soak in water until soft then cut a slit down one side of each chilli with scissors and carefully remove the seeds, keeping the stem intact. Cut peeled potatoes into ½ cm pieces and cook in salted boiling water until soft. Drain and mix together with chorizo, cut to the same size. Fry potato and chorizo in a little oil until slightly coloured, then spoon into the chillies. Puree tinned tomatoes with stock and cook until the consistency of single cream. Pour tomato sauce over the chillies, cover with foil and bake for half an hour.

• Product Origin

  Mexico

• Storage and Preparation

  Lightly toast then rehydrate ancho chillies to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water before using. Always wash your hands after handling chillies.

  Store in a cool and dry place. Avoid exposure to light.

• Allergy Advice

  Made in a factory than handles nuts, peanuts 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).