The Ancho Chile Pepper is the dried version of the poblano pepper. Sweet and full-flavored, ranging in color from red to purple to brown, these 3-5 inch de-stemmed Ancho Chile Peppers provide medium to intense heat with an earthy, mildly fruity flavor with hints of coffee and a faint raisin taste. Ancho Chiles, ranging from 1000 - 2000 on the Scoville heat scale, are great in salsas, soups, enchiladas and any sauce that needs mild heat and chile flavor. The seeds are hotter than the flesh so the heat level can be varied by keeping or discarding the seeds. Chopped, pureed or ground Ancho Chiles can be add directly to recipes. Create Ancho Chile oil for salad dressing, marinades or to drizzle on anything roasted or grilled.
To rehydrate rinse Ancho Chiles in warm water and soak in hot water for 10-20 minutes, or add directly to any recipe that will cook for at least 10 minutes.