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Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 7.36
This item was last sold on : 07/18/18
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.
|Great Maple||San Diego CA||619-255-2282|
|Neighborhood Burger||San Diego CA||619-446-0002|
|10 Barrel Brewing Co.||San Diego CA||619-886-2743|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|FaVe Tacos||San Diego CA||858-888-2361|
|Ceviche House - San Diego Ave||San Diego CA||619-454-0699|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Cafe Gratitude San Diego||San Diego CA||619-736-5077|
|Shore Rider||La Jolla CA||858-412-5308|
|The Land & Water Company||Carlsbad CA||760-729-5263|
|WaterBar||San Diego CA||619-308-6500|
|Smoking Gun||San Diego CA||619-276-6700|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Cueva Bar||San Diego CA||619-269-6612|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Georges at the Cove||San Diego CA||858-454-4244|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|Herb & Wood||San Diego CA||619-955-8495|
|American Junkie||San Diego CA||760-419-2891|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Nutmeg Café & Bakery||San Diego CA||858-405-2401|
|Mitch's Seafood||San Diego CA||619-222-8787|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Trust Restaurant||San Diego CA||609-780-7572|
|Barrio Star||San Diego CA||619-501-7827|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Zeetogroup||San Diego CA||619-955-8558|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Pascucci Pasta||San Diego CA||619-285-8000|
|Mr A's||San Diego CA||619-239-1377|
|Kettner Exchange||San Diego CA||312-415-5455|
|La Costa Glen South||Carlsbad CA||760-704-1000|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Weird Combinations||Mole Rojo Classico with Shrimp|
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Walmart on Marsh and Frankford in Dallas, TX
Near Addison, Texas, United States
About 622 days ago, 11/04/16