Olé Rico Dried Whole Ancho Chile Peppers $13.95

The dried iteration of the popular poblano pepper, anchos have a brick-red hue and distinctive wrinkled skin.

They can be used dried—ground into fragrant powders to mix into rubs, moles, stews and sauces—or gently rehydrated in hot water.

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We love these in our Ancho Chili Salsa Roja, Ancho Chili Soup and Ancho-Spiced Pork and Potato Tacos.

Kitchen Notes

Dried chilies require a bit of preparation before use. First of all, dried chilies should be toasted (to heighten their flavor) in a dry skillet over medium heat until glossy, and just beginning to darken, about 5 minutes. Once cool enough to handle, tear the stem off and shake out the seeds. At this point, the chilies can either be ground to powder in a spice grinder or soaked in hot water to soften and puree.

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