May 13, 2013
A chile ancho is a dried poblano pepper. Like the poblano, an ancho pepper’s heat can vary widely, but they typically give subsequent dishes a mild heat.
Poblanos are preserved by drying after roasting and the removal of their skins. The result is a wide, heart-shaped pod. (Ancho is Spanish for “wide.”) Poblanos can be either red or green, but ancho peppers always have a near-black color.
Stored in dark, cool, dry conditions, anchos remain preserved for many months.
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