Ancho Pepper

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.

Leave a Comment

Deep-fried Deviled Egg

All Posts

Matcha Truffles
Ghost Chili

More Pepper

Mirasol Pepper
Wild Blueberry Preserves

More Preserves

Raspberry Preserves

Get every new post on this blog delivered to your Inbox.

Join other followers: