Ancho Chile Pepper
The smaller the chile, the hotter it is. So it’s no surprise that the six-inch poblano chile, called ancho when it has been dried and ground, is on the sweet side, with moderate heat. The fruit of Capsicum annum species, it comes from large bushes and has a hint of paprika in its flavor. Ancho chile pepper is available dried and ground.
Most prevalently used in Mexican cooking, the ancho chile adds flavor, heat and color to sauces, rubs and marinades, including Mexico’s famous mole sauce, renowned for the complexity of its flavor. This chile is remarkably versatile. Pair ancho with cinnamon, oregano and cumin to make a crust for beef. Sprinkle it in hot chocolate or your next batch of brownies for a tasty surprise. Or add ancho to butter and lime juice for grilled corn on the cob.
This Mexican native originally hails from Puebla, south of Mexico City.
BELIEVE IT…OR NOT
Wild chilies spiked the Mexican kitchen as early as 7,000 BC. When they hitched a ride to Europe via Christopher Columbus, they seemingly had a plan for world domination. Today, various varieties of chile pepper are grown and enjoyed around the globe.
Ancho Tortilla Soup
Chile Chocolate Brownies