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.

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