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.
Olé Rico Dried Whole Ancho Chile Peppers
$13.95
Olé Rico Dried Whole Ancho Chile Peppers
$13.95
These ancho chili peppers are hand-selected from Mexican farms and stored in an airtight package to keep them as fresh as can be. Intensely fragrant, anchos pack a nice smoky earthiness, with deep notes of dried fruit and cocoa. A raisin-like sweetness rounds out the flavors. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.
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HOW TO USE
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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