Ancho Chillies, Whole
When fresh, anchos are called poblanos. Anchos give a deep red colour and dried fruity flavour to dishes. Whole anchos can also be stuffed or pureed to make sauces for enchiladas, moles and salsas.
Scoville Scale : 1,000-1,500
To use these ancho chillies simply wipe clean then cut off the stalk and stem and shake out the seeds. Open the pepper out flat and then toast it in a dry frying pan for a short time until the chilli produces a nutty smell. Remove from the the pan and soak it for 15 minutes in water that has just been boiled. Finally drain the pepper and puree it. This puree can then be added to sauces, stews, soups etc.
Product of Mexico
Ingredients: Dried Ancho Chillies
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