Dried Chile Ancho 2 oz
Dried Chile Ancho 2 oz. The dried version of the Poblano chile, the Ancho is the most common dried pepper in Mexico. Sweeter than the ripe chile itself, the outer skin has a sweet, raisin-like flavor, but the inner veins are quite hot. You can separate these two distinct flavors if you want to minimize the heat, or grind up the whole thing. They can also be softened and plumped a bit by pouring boiling water over them and letting them steep for 20 minutes. Try using the left-over liquid for a soup or chili starter, or to simmer rice or beans. NON IRRADIATED.