The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 6.83
This item was last sold on : 05/23/18
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.
|Aztec Shop Catering||San Diego CA||619 594-3576|
|Viejas Casino Buffett||Alpine CA||619-659-1774|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Brigantine Del Mar||Del Mar CA||858-481-1166|
|Belmont Park Entertainment||San Diego CA||858-228-9283|
|Shore Rider||La Jolla CA||858-412-5308|
|The Shores||La Jolla CA||858-459-8271|
|Flying Pig Pub & Kitchen||Oceanside CA||619-990-0158|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|FaVe Tacos||San Diego CA||858-888-2361|
|Harvest by The Patio||San Diego CA||619-550-1262|
|Root Cellar Catering Co.||San Diego CA||760-846-2092|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Cafe Gratitude San Diego||San Diego CA||619-736-5077|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Rabbit Hole||San Diego CA||619-255-4653|
|Neighborhood Burger||San Diego CA||619-446-0002|
|Smoking Gun||San Diego CA||619-276-6700|
|Urban Kitchen||San Diego CA||619-239-2222|
|Grossmont-Cuyamaca Community College District||El Cajon CA||619-644-7585|
|Crust Pizzeria Solana Beach||Solana Beach CA||858-356-9925|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|The Corner Drafthouse||San Diego CA||619-255-2631|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Viejas Casino Grove Steakhouse||Alpine CA||800-295-3172|
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Trust Restaurant||San Diego CA||609-780-7572|
|Great Maple||San Diego CA||619-255-2282|
|Parakeet cafe||La Jolla CA||619-578-1040|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Weird Combinations||Mole Rojo Classico with Shrimp|
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Walmart on Marsh and Frankford in Dallas, TX
Near Addison, Texas, United States
About 566 days ago, 11/04/16