Red Chinese Mulberries
The Red Chinese mulberry tree is a broad, spreading bush or small tree dotted with small thorns. Like its mulberry relatives, the fruits are technically not a berries but rather aggregates of tiny fleshy drupes clustered around a single stem
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 3.20
This item was last sold on : 10/15/17
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.
|Beaumont's||San Diego CA||858-459-0474|
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Baci (Luce)||San Diego CA||619-275-2094|
|Bishop School||San Diego CA||858-459-4021 x212|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Pacific Beach Ale House||San Diego CA||858-581-2337|
|Sababa Kitchen||San Diego CA||619-507-9734|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Blind Lady||San Diego CA||619-255-2491|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Lola 55 Catering||San Diego CA||619-727-9282|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Justin Hoehn||San Diego CA||619-326-8895|
|Sorority Cuisine - Alpha Phi||San Diego CA||619-295-3173|
|Fonda Don Diego||Coronado CA||619-537-0054|
|Hilton San Diego Gaslamp||San Diego CA||619-231-4040|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Noble Experiment||San Diego CA||619-446-0002|
|Urban Solace||San Diego CA||619-295-6464|
|Smoking Gun||San Diego CA||619-276-6700|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Barleymash||San Diego CA||619-276-6700 x304|
|Town & Country San Diego||San Diego CA||619-291-7131|
|Searsucker Downtown Bar||San Diego CA||619-233-7327|
|The Heart and Trotter||San Diego CA||619-564-8976|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Ceviche House||San Diego CA||619-454-0699|
|Brigantine Coronado||Coronado CA||619-435-4166|
|Parakeet cafe||La Jolla CA||619-578-1040|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Trust Restaurant||San Diego CA||609-780-7572|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Shore Rider||La Jolla CA||858-412-5308|
|The Waldorf School of San Diego||San Diego CA||619-280-8016|
|Harvest by The Patio||San Diego CA||619-550-1262|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
|Sorority Cuisine - Kappa Alpha Theta||San Diego CA||619-339-1924|
|10 Barrel Brewing Co.||San Diego CA||619-886-2743|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
|Firefly Beach||San Diego CA||619-222-6440|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Weird Combinations||Mole Rojo Classico with Shrimp|
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
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