Ancho means ‘wide’ and is one of the largest chiles. They are mild, sweet, with hints of raisin and plum. It is one of the most commonly used chiles in Mexico and is a basic ingredient in countless soups, moles, and sauces. The ancho, along with the mulato and pasilla, forms the “holy trinity” of chiles used to make traditional mole sauces. Ancho chile is 1000‐2000 SCO units.
How to use ancho chile
When cooking with ancho chile peppers, it is essential to understand that although they have moderately mild heat, they still have a kick. On the Scoville Heat Units, the ancho peppers measure between 1,000 and 2,000 compared to a bell pepper which measures 0 and the jalapeño which measures 5,000. You know where you stand with the ancho pepper, and how much to use. The ancho peppers are normally re-hydrated before use. Place them in hot water for up to 30 minutes, and they are ready to use. Make sure that you seed and stem them first, then they are ready to season sauces, stews, soups, salsa, and any food that you want to add some spice to. Learning how to use ancho chile is as easy as adding any other spices to your food when you want a mild to moderate heat content.
Other uses for ancho peppers
When someone asks what ancho chile peppers are, a good answer would be that they are the seasonings used for chili powder that gives chili that awesome flavor. The peppers are ground while they are still dried to make the chili powder, and can be used in many other recipes besides chili. The southwest region of the United States is not the only people who enjoy spicy foods often prepared in Mexican cuisine. The ancho peppers have made their way into the flavoring of foods that are often used in many other cultures.
Try ours today.