Dried Ancho Chile Peppers
Inventory, 5 lbs : 0
This item was last sold on : 02/20/17
When Poblano chiles are dried they become the richly flavored sweet and spicy chile we know as, Ancho. They vary in color from dark brick red to deep mahogany with a medium thick flesh. Mildly aromatic with smoky floral notes and essence of prune, the Ancho is the sweetest of the dried chiles. They are flat, very wrinkled and almost heart-shaped with a broad stem end that tapers to a rounded tip. Anchos give a sweet plum-raisin-like flavor to dishes. Scoville units: 3-4 (1000-2000)
Dried Ancho chilies are available year-round.
Dried Ancho chilies are known as Poblanos when fresh, and botanically a member of the species, Capsicum annuum. Poblanos are named after the Mexican state, Puebla. The dried version is named for its characteristic broad shoulders, "Ancho", pronounced AHN-choh, means wide in Spanish. In Mexico, the Ancho is marketed in three grades of quality. "Primero" is the highest grade, consisting of the thickest-fleshed and largest chiles. "Mediano" is the medium grade and "Ancho" is the basic grade.
Anchos contain vitamin A, C, and B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Ancho chiles are incredibly versatile and their mild nature lends them to both sweet and savory applications. Add them to sauces with a base of aromatics, toasted nuts and herbs to compliment gamey meats such as lamb, goat and even turkey. They can also be steeped in a custard base for ice cream or a vanilla anglaise dessert sauce.
Ancho chiles figure in the origin of "mole poblano." According to legend, this dish was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun at the Santa Rosa convent in the Mexican city of Puebla.
Depending on the region, this chile is known by several names. Growers mistakenly call both fresh and dried forms "Ancho”, however it should only be listed as Poblano when fresh and Ancho when dried. In California, it is often confused with the dried Pasilla chile, which is much narrower and a dried form of the Chilacas chile. The dried Ancho, together with the Mulato and the true Pasilla, form the "holy trinity" of chilies used in traditional Mexican mole sauces.
Restaurants currently purchasing this product as an ingredient for their menu.
|Hyatt Islandia||San Diego CA||619-224-1234|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Sonima Wellness||Encinitas CA||760-230-2560|
|Hilton San Diego Gaslamp||San Diego CA||619-231-4040|
|Knotty Barrel||San Diego CA||619-269-7156|
|Snooze H.C, LLC||San Diego CA||619-500-3344|
|Tribute Pizza||San Diego CA||858-220-0030|
|Analog||San Diego CA||619-233-1183|
|Common Theory||San Diego CA||858-707-7016|
|Jamul Indian Village Dev.Co:Hollywood Casino Jamul||Jamul CA||619-315-2250 x2|
|Voltaire Beach House||San Diego CA||619-574-6878|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Glenbrook Health Center||Carlsbad CA||760-704-1000|
|Union Kitchen & Tap Bar||Encinitas CA||760-230-2337|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Brandon Matzek- Blogger||San Diego CA||800-221-9730|
|Stake Chophouse & Bar||Coronado CA||619-295-3172|
|The Patio on Lamont||San Diego CA||619-235-5606|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Fireside by The Patio||San Diego CA||858-270-9900|
|Half Door Brewing||San Diego CA||619-232-9845|
|West Steak and Seafood||Carlsbad CA||760-930-9100|
|Noble Experiment||San Diego CA||619-446-0002|
|Red Door Restaurant & Wine Bar||San Diego CA||619-295-6000|
|The Cork and Craft||San Diego CA||858-618-2463|
|Bunz a Burger Joint||San Diego CA||619-298-6515|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Trust Restaurant||San Diego CA||609-780-7572|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Baci||San Diego CA||619-275-2094|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Tacos Perla||San Diego CA||619-235-5616|
|Cueva Bar||San Diego CA||619-269-6612|
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|Tavern at the Beach||San Diego CA||858-272-6066|
|West Coast Tavern||San Diego CA||619-295-1688|
|Union Kitchen & Tap||Encinitas CA||760-230-2337|
|Pendry San Diego (Nasons)||San Diego CA||619-738-7000|
|Sababa Kitchen||San Diego CA||619-507-9734|
|Cafe Gratitude San Diego||San Diego CA||619-736-5077|
|Zeetogroup||San Diego CA||619-955-8558|
|Miss B's Coconut Club||San Diego CA||858-381-0855|
|Bracero Cocina de Raiz||San Diego CA||619-756-7864|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Georges at the Cove||San Diego CA||858-454-4244|
|Urge American Gastropub - RB||San Diego CA||858-673-8743|
|The Brew Project||San Diego CA||425-268-0349|
|Beaumont's||San Diego CA||858-459-0474|
|Bleu Boheme||San Diego CA||619-255-4167|
|Town & Country San Diego||San Diego CA||619-291-7131|
|Miguel's Cocina Pt Loma||San Diego CA||619-224-2401|
|Barleymash||San Diego CA||619-276-6700 x304|
|Shore Rider||La Jolla CA||858-412-5308|
Recipes that include Dried Ancho Chile Peppers. One is easiest, three is harder.
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
|Weird Combinations||Mole Rojo Classico with Shrimp|
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