Producing a rich, golden-yellow flesh with excellent texture, Butternut squash is one of the most popular varieties of hard winter squash. Butternuts are a smooth, long-necked bowling pin- or bell-shaped squash, encased with a pinkish-tan, hard rind.
Heirloom Organic White Kokuho Rose Rice
Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 14.40
This item was last sold on : 04/24/17
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.
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Georges at the Cove||San Diego CA||858-454-4244|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|The Tavern||Coronado CA||602-628-5890|
|The Heart and Trotter||San Diego CA||619-564-8976|
|Tacos Perla||San Diego CA||619-235-5616|
|Bellamy's Restaurant||Escondido CA||760-747-5000|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Catamaran||San Diego CA||858-488-1081|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|Brigantine Coronado||Coronado CA||619-435-4166|
|Baci||San Diego CA||619-275-2094|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Trust Restaurant||San Diego CA||609-780-7572|
|Barleymash||San Diego CA||619-276-6700 x304|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Firefly Beach||San Diego CA||619-222-6440|
|Noble Experiment||San Diego CA||619-446-0002|
|MCRD-Marine Corps Recruit Dept||San Diego CA||619-725-6478|
|Marriott Gaslamp||San Diego CA||619-696-0234 x6051|
|Miguel's 4S Ranch||San Diego CA||858-924-9200|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|Red Card Cafe||San Diego CA||858-291-8030|
|Mitch's Seafood||San Diego CA||619-222-8787|
|Hamiltons Tavern||San Diego CA||619-610-9038|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Sheraton La Jolla||San Diego CA||858-453-5500|
|Flying Pig Pub & Kitchen 2||Vista CA||760-630-4311|
|LPM Master Tenant, LLC- Mess Hall||San Diego CA||619-522-6890|
|Saint Mark Golf and Resort, LLC||San Marcos CA||858-273-8440|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|Pendry SD (Nasons)||San Diego CA||619-738-7000|
|Aztec Shops Cold Prep||San Diego CA||619-594-7641|
|Urban Kitchen||San Diego CA||619-239-2222|
|Swell Café (Mission Beach)||San Diego CA||858-270-9900|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Sababa Kitchen||San Diego CA||619-507-9734|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Weird Combinations||Mole Rojo Classico with Shrimp|
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
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