The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 13.03
This item was last sold on : 08/20/17
When Poblano chiles are dried they become the richly flavored sweet and spicy chile we know as, Ancho. They vary in color from dark brick red to deep mahogany with a medium thick flesh. Mildly aromatic with smoky floral notes and essence of prune, the Ancho is the sweetest of the dried chiles. They are flat, very wrinkled and almost heart-shaped with a broad stem end that tapers to a rounded tip. Anchos give a sweet plum-raisin-like flavor to dishes. Scoville units: 3-4 (1000-2000)
Dried Ancho chilies are available year-round.
Dried Ancho chilies are known as Poblanos when fresh, and botanically a member of the species, Capsicum annuum. Poblanos are named after the Mexican state, Puebla. The dried version is named for its characteristic broad shoulders, "Ancho", pronounced AHN-choh, means wide in Spanish. In Mexico, the Ancho is marketed in three grades of quality. "Primero" is the highest grade, consisting of the thickest-fleshed and largest chiles. "Mediano" is the medium grade and "Ancho" is the basic grade.
Anchos contain vitamin A, C, and B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Ancho chiles are incredibly versatile and their mild nature lends them to both sweet and savory applications. Add them to sauces with a base of aromatics, toasted nuts and herbs to compliment gamey meats such as lamb, goat and even turkey. They can also be steeped in a custard base for ice cream or a vanilla anglaise dessert sauce.
Ancho chiles figure in the origin of "mole poblano." According to legend, this dish was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun at the Santa Rosa convent in the Mexican city of Puebla.
Depending on the region, this chile is known by several names. Growers mistakenly call both fresh and dried forms "Ancho”, however it should only be listed as Poblano when fresh and Ancho when dried. In California, it is often confused with the dried Pasilla chile, which is much narrower and a dried form of the Chilacas chile. The dried Ancho, together with the Mulato and the true Pasilla, form the "holy trinity" of chilies used in traditional Mexican mole sauces.
Restaurants currently purchasing this product as an ingredient for their menu.
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|The Patio on Goldfinch (Mission Hills)||San Diego CA||619-501-5090|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Parakeet cafe||La Jolla CA||619-578-1040|
|South Park Brewing Company||San Diego CA||619-610-9038|
|Sababa Kitchen||San Diego CA||619-507-9734|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Galaxy Taco||La Jolla CA||858-228-5655|
|The Miller's Table||Oceanside CA||310-694-4091|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|Barleymash||San Diego CA||619-276-6700 x304|
|Catamaran||San Diego CA||858-488-1081|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Baci (Luce)||San Diego CA||619-275-2094|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Firefly Beach||San Diego CA||619-222-6440|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Brigantine Corp||San Diego CA||858 926 9644|
|San Diego Yacht Club||San Diego CA||619-758-6334|
|Urban Kitchen||San Diego CA||619-239-2222|
|Lola 55 Catering||San Diego CA||619-727-9282|
|Bunz a Burger Joint||San Diego CA||619-298-6515|
|Georges at the Cove||San Diego CA||858-454-4244|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Beaumont's||San Diego CA||858-459-0474|
|Trust Restaurant||San Diego CA||609-780-7572|
|The Land & Water Company||Carlsbad CA||760-729-5263|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Zeetogroup||San Diego CA||619-955-8558|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Shore Rider||La Jolla CA||858-412-5308|
|Swell Café (Mission Beach)||San Diego CA||858-270-9900|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Cafe Gratitude San Diego||San Diego CA||619-736-5077|
|Smoking Gun||San Diego CA||619-276-6700|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Weird Combinations||Mole Rojo Classico with Shrimp|
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
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