Ancho Chile Peppers
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Ancho Chile Peppers
© Denzil Green
Anchos are Poblano Chile peppers that have been allowed to ripen until red, then picked and dried to a wrinkly, flat, blackish-brown pepper. When rehydrated, they are a dark brick-red colour and have a flavour that some call "dusky." Obscure as that term may be when applied to taste, it really does sum it up best.
Anchos are very common in Mexican cooking -- in fact, they are the most commonly used dried chile. They are fairly mild, so they can be used with hotter chiles to build up a more complex overall layer of flavour. They are usually soaked in boiling water to soften them before use, and then ground or puréed into a paste. They are used a good deal in "mole" sauces.
Heat level: 1,000 - 2,000 Scoville units.
See Also: Mulato Chile Peppers, Poblano Chile Pepper
Other entries for: Chile Peppers
Anaheim Chile Peppers, Ancho Chile Peppers, Cascabel Peppers, Cascabella Peppers, Cayenne Peppers, Chilhuacle Chiles, Chipotle Chiles, Green Chile Peppers, Güero Chiles, Habanero Chile Peppers, Jalapeno Peppers, Lombok, Malagueta Chile Peppers, Mulato Chile Peppers, New Mexico Chile Peppers, Pasilla Chile Peppers, Purira Chile Peppers, Red Chile, Rocotillo Chiles, Rocoto Peppers, Scotch Bonnet Chiles, Scoville Units, Serrano Peppers, Shishito Chiles, Smoked Chiles, X-cat-ik Chiles, Yellow Chiles
Other entries for: Peppers
Peppadew Peppers, Sweet Peppers
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Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Horseradish Tree, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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