The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
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
Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 13.20
This item was last sold on : 12/13/17
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.
|Spoutable||San Diego CA||619-743-7491|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Snake Oil Cocktail Company LLC||San Diego CA||858-754-9173|
|Cardiff Seaside Market||Cardiff CA||760-753-5445|
|Smoking Gun||San Diego CA||619-276-6700|
|The Shores||La Jolla CA||858-459-8271|
|Rancho Valencia||Del Mar CA||858-756-1123|
|10 Barrel Brewing Co.||San Diego CA||619-886-2743|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Searsucker Downtown Bar||San Diego CA||619-233-7327|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|The Local-Pacific Beach||San Diego CA||858-263-7475|
|FaVe Tacos||San Diego CA||858-888-2361|
|Hash House A Go Go||San Diego CA||619-298-4646|
|Baci||San Diego CA||619-275-2094|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Veg Appeal||San Diego CA||619-940-7648|
|WaterBar||San Diego CA||619-308-6500|
|Cueva Bar||San Diego CA||619-269-6612|
|Hilton San Diego Gaslamp||San Diego CA||619-231-4040|
|Zeetogroup||San Diego CA||619-955-8558|
|Bunz a Burger Joint||San Diego CA||619-298-6515|
|Bread & Cie Bakery||San Diego CA||619-688-1788|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Trust Restaurant||San Diego CA||609-780-7572|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Shore Rider||La Jolla CA||858-412-5308|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Luce||San Diego CA||619-275-2094|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Weird Combinations||Mole Rojo Classico with Shrimp|
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
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