Also known as a Poblano chile (in its fresh form), the Ancho is the sweetest of virtually all dried chilies. Its flavor embodies a mild fruit flavor resembling raisins, plums and just a hint of tobacco. A primary chile in the traditional “mole” which is a sauce or mixture consisting of primarily chilies. The Ancho is considered to be of “medium” heat.
- Reconstitute in water for 10 minutes. Then dice or puree, and add to salsas, sauces, stews or soups.
- Sweetest of the dried chilies; mild fruit flavor resembling raisins, plums and a touch of tobacco.
