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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.

Not sure how you’d use it?

We test everything we sell. Here’s how we’d use this.

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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