Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
Dried Ancho Chile Peppers Peru
Inventory, 5 lbs : 10.32
This item was last sold on : 09/19/17
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.
|Ceviche House||San Diego CA||619-454-0699|
|Beaumont's||San Diego CA||858-459-0474|
|Trust Restaurant||San Diego CA||609-780-7572|
|Firefly Beach||San Diego CA||619-222-6440|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Blind Lady||San Diego CA||619-255-2491|
|The Land & Water Company||Carlsbad CA||760-729-5263|
|Lola 55 Catering||San Diego CA||619-727-9282|
|Sababa Kitchen||San Diego CA||619-507-9734|
|The Heart and Trotter||San Diego CA||619-564-8976|
|Justin Hoehn||San Diego CA||619-326-8895|
|Starlite Kitchen||San Diego CA||619-358-9766|
|Pacifica Del Mar||Del Mar CA||858-792-0505|
|Barleymash||San Diego CA||619-276-6700 x304|
|Parakeet cafe||La Jolla CA||619-578-1040|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Fonda Don Diego||Coronado CA||619-537-0054|
|Sugar and Scribe||La Jolla CA||858-274-1733|
|Hyatt Islandia||San Diego CA||619-224-1234|
|Brigantine Coronado||Coronado CA||619-435-4166|
|South Park Brewing Company||San Diego CA||619-610-9038|
|Harvest by The Patio||San Diego CA||619-550-1262|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Swell Café (Mission Beach)||San Diego CA||858-270-9900|
|Miguel's Old Town||San Diego CA||619-298-9840|
|Baci (Luce)||San Diego CA||619-275-2094|
|Urban Kitchen||San Diego CA||619-239-2222|
|Catamaran||San Diego CA||858-488-1081|
|10 Barrel Brewing Co.||San Diego CA||619-886-2743|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Galaxy Taco||La Jolla CA||858-228-5655|
|Olivewood Gardens and Learning Center||National City CA||619-434-4281|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Smoking Gun||San Diego CA||619-276-6700|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Sorority Cuisine - Alpha Phi||San Diego CA||619-295-3173|
|Hilton San Diego Gaslamp||San Diego CA||619-231-4040|
|Noble Experiment||San Diego CA||619-446-0002|
|Cutwater Spirits||San Diego CA||619-672-3848|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
|The Waldorf School of San Diego||San Diego CA||619-280-8016|
Recipes that include Dried Ancho Chile Peppers Peru. One is easiest, three is harder.
|Weird Combinations||Mole Rojo Classico with Shrimp|
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
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