The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 8.20
This item was last sold on : 11/18/17
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.
|Rancho Valencia||Del Mar CA||858-756-1123|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Sorority Cuisine - Kappa Alpha Theta||San Diego CA||619-339-1924|
|Hash House A Go Go||San Diego CA||619-298-4646|
|FaVe Tacos||San Diego CA||858-888-2361|
|Trust Restaurant||San Diego CA||609-780-7572|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Spoutable||San Diego CA||619-743-7491|
|Pacific Beach Ale House||San Diego CA||858-581-2337|
|The Shores||La Jolla CA||858-459-8271|
|Gaslamp Union Kitchen & Tap||San Diego CA||619-795-9463|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Cueva Bar||San Diego CA||619-269-6612|
|Hilton San Diego Gaslamp||San Diego CA||619-231-4040|
|Baci||San Diego CA||619-275-2094|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Luce||San Diego CA||619-275-2094|
|Bread & Cie Bakery||San Diego CA||619-688-1788|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|The Heart and Trotter||San Diego CA||619-564-8976|
|Cardiff Seaside Market||Cardiff CA||760-753-5445|
|Shore Rider||La Jolla CA||858-412-5308|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Bishop School||San Diego CA||858-459-4021 x212|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Urban Solace||San Diego CA||619-295-6464|
|Searsucker Downtown Bar||San Diego CA||619-233-7327|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Town & Country San Diego||San Diego CA||619-291-7131|
|Snake Oil Cocktail Company LLC||San Diego CA||858-754-9173|
|Cape Rey Carlsbad, a Hilton Resort||Carlsbad CA||760-602-0800|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Weird Combinations||Mole Rojo Classico with Shrimp|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
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