This broad, dried CHILE is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile. It has a mild with tones of coffee, liquorice, tobacco, dried plum, raisin and little woodsiness.
Available in 1 ounce Bags.
Christopher Columbus brought chili peppers back to spain after his second voyage to the West Indies 1492-1504. But peppers had been used for 9000 years in Mayan and Aztec cultures of South America.
One of the "holy trinity" chiles used in traditional mole sauces.
Salsa de Chile Ancho
3 ancho chiles 2 tomatillos, husks removed 2 garlic cloves, peeled 1/2 small red onion, diced 2 tblspns. salt 3/4 cup water 1/4 tspn. salt Remove stems from dried anchos and discard. Rinse chiles and pat dry with paper towel. Heat oil and fry chiles over a medium heat for about 5 minutes, turning frequently to avoid burning. Remove chiles from oil and drain. In the same oil, fry the garlic and tomatillos until lightly browned. In a blender combine water, tomatillos, garlic and crushed fried chiles. Blend for about 5 seconds. Now combine blended ingredients with onion and fry together for about 5 minutes. Enjoy.
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