Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 13.20
This item was last sold on : 06/23/17
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.
|Searsucker Downtown Bar||San Diego CA||619-233-7327|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|Kettner Exchange||San Diego CA||312-415-5455|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Red Card Cafe||San Diego CA||858-291-8030|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Red O Restaurant||San Diego CA||858-291-8360|
|Barleymash||San Diego CA||619-276-6700 x304|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|The Heart and Trotter||San Diego CA||619-564-8976|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|Sababa Kitchen||San Diego CA||619-507-9734|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|The Farm Golf Club||Rancho Santa Fe CA||858-756-5585|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Trade Winds Tavern||San Diego CA||619-495-1120|
|Bunz a Burger Joint||San Diego CA||619-298-6515|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Puesto-Downtown||San Diego CA||619-233-8880|
|Shore Rider||La Jolla CA||858-412-5308|
|Maderas Golf Club||Poway CA||858-451-8100|
|Bernardo Heights Country Club||San Diego CA||858-487-4022|
|Miguel's Cocina Coronado||Coronado CA||619-437-4237|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Georges at the Cove||San Diego CA||858-454-4244|
|Caramel Collective||San Diego CA||206-595-5504|
|South Park Brewing Company||San Diego CA||619-610-9038|
|Cueva Bar||San Diego CA||619-269-6612|
|Del Mar Country Club||Rancho Santa Fe CA||858-759-5500 x207|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Urban Solace||San Diego CA||619-295-6464|
|Fish Pit||San Diego CA||619-546-9369|
|Voltaire Beach House||San Diego CA||619-574-6878|
|Bottega Americano||San Diego CA||858-326-1588|
|The Land & Water Company||Carlsbad CA||760-729-5263|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
|Weird Combinations||Mole Rojo Classico with Shrimp|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
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