Chile Ancho

hile Ancho, a dried version of the poblano pepper, is a cornerstone of Mexican cuisine. Known for its mild heat and rich, sweet, and smoky flavor with hints of raisin and chocolate, it is a versatile ingredient in a variety of traditional dishes.

Key Features:

• Flavor Profile: Sweet and smoky with subtle notes of dried fruit and cocoa.
• Heat Level: Mild (1,000 to 1,500 Scoville Heat Units).
• Appearance: Large, broad, and heart-shaped with a deep reddish-black color and wrinkled texture.
• Culinary Uses: Essential for moles, enchilada sauces, marinades, soups, and stews. Perfect for stuffing when rehydrated or ground into a powder for seasoning.
• Nutritional Benefits: High in antioxidants, vitamins A and C, and low in calories.

Cooking Tip:
Toast briefly in a hot skillet to enhance its aroma and flavor, then soak in warm water to soften before blending into recipes.

Perfect For:
Chefs and home cooks seeking to create authentic Mexican dishes with a robust, sweet, and smoky chili flavor.