Ancho Chili is called the dried red Poblano pepper, one of the most popular chillies in Mexico. It is relatively mild (1.000 – 2.000 Scovilles) and its colour varies from a dark brick red to mahogany. The whole chillies show up a reddish-orange color when held up to the light.
Ancho chillies are very aromatic and sweet, with a fruity flavour with tones of dried plums, coffee, tobacco, licorice and raisin. Whole dried Anchos are mainly used in sauces. They add a sweet plum-raisin-like flavour to the dishes.
Soak the whole dried Red Ancho chillies in hot water for 10 minuntes to rehydrate, then dice or puree and add to a recipe. or add directly to recipe that will cook at least 10 minutes.
Shelf Life / Storage
Store in a cool, dry, dark and airtight place.
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