When dried, the poblano becomes a broad, heart-shaped pod and is called ancho chile meaning “wide” in Spanish. From this dried form, it is often ground into a powder used for flavoring recipes. The ancho is the sweetest of the dried chiles. It is commonly used in authentic Mexican cooking and is often used in red chili and tamales. The ancho along with the Mulato and Pasilla chiles, form the “holy trinity” of chiles used to prepare mole sauces. The ancho chile is also used to add flavor, heat and color to sauces, add in beef tamales, chili, and as an ancho chile honey glaze for lamb shanks.
Be sure to keep hands away from eyes and other sensitive areas after coming in contact with the chiles. After handling the chiles, wash hands thoroughly with soap and warm water.
HEAT: 1500- 3000 H.U.
1 oz. package