Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Dried Ancho Chile Peppers
Inventory, 5 lbs : 2.85
This item was last sold on : 05/20/13
Dried Ancho chilies are available year round.
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 are the dried version of Poblano chiles. They vary in color from dark brick red to deep mahogany with a medium thick flesh. Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the Ancho is the sweetest of the dried chiles. It gives a sweet plum-raisin-like flavor to dishes. Scoville units: 3-4 (1000-2000)
Anchos contain vitamin A, C, the 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.
Add to cooked sauces alone or with other dried chiles. Sprinkle chopped or sliced chiles on foods for piquancy and color. Enhance meat and poultry, vegetables, casseroles, dips, soups and stews, chili con carne, enchiladas or adobados. To prepare, fry or lightly roast in a nonstick skillet a few minutes. Cover with hot water; let stand 10 minutes or until soft. Drain; use as desired.
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." In California, it is often confused with the Pasilla chile. The dried Ancho, together with the Mulato and the true Pasilla, form the "holy trinity" of chilies used in traditional Mexican mole sauces. Named for its characteristic broad shoulders, "Ancho", pronounced AHN-choh, means wide in Spanish.
Restaurants currently purchasing this product as an ingredient for their menu.
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Nine - Ten||San Diego CA||858-964-5400|
|Cucina Urbana||San Diego CA||619-239-2222|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Newport Avenue Yacht Club||San Diego CA|
|Urban Solace||San Diego CA||619-295-6464|
|Georges at the Cove||San Diego CA||858-454-4244|
|Rancho Santa Fe Golf Club||Rancho Santa Fe CA||858-756-1582|
|Quality Social||San Diego CA||619-501-7675|
|Bo Beau Kitchen & Bar||San Diego CA||619-224-2884|
|Baja Betty's||San Diego CA||619-269-8510|
|Solace & the Moonlight Lounge||Encinitas CA||760-753-2433|
|The Bristol Hotel||San Diego CA||877-784-6835|
|Searsucker Bar||San Diego CA||619-233-7327|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||800 843 4661|
|Hotel La Jolla & CUSP Dining & Drinks||La Jolla CA||858-459-0261|
|Barbarella||San Diego CA||858-454-7373|
|Third Corner Ocean Beach||San Diego CA||619-223-2700|
|Davanti Enoteca||San Diego CA||858-519-5060|
|Roseville Cozinha||San Diego CA||619-794-2192|
|La Valencia Dry Storage||San Diego CA||858-551-3750|
|Barleymash||San Diego CA||619-276-6700 x304|
|JR Produce||San Diego CA||858-270-3857|
|Crown Point Catering||San Diego CA||619-223-1211|
|Claire's on Cedros||Solana Beach CA||858-259-8597|
|Polite Provisions||San Diego CA||619-677-3784|
|Andaz San Diego||San Diego CA||619-814-2026|
|Paradise Point Resort Tropics||San Diego CA||858-490-6363|
Recipes that include Dried Ancho Chile Peppers. One is easiest, three is harder.
|Simply Recipes||Ancho Chile, Shrimp, and Pasta|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Modern Beet||Oaxacan Pipian with Zucchini and Onions|
|Weird Combinations||Mole Rojo Classico with Shrimp|