An ancho chili pepper was originally a poblano pepper. The color of this pepper ranges from deep, reddish brown to black, and the skin has a wrinkled texture. The pepper produces a mild fruity flavor and is considered to be of medium heat. Use the dried ancho chili pepper primarily when cooking authentic Mexican dishes, such as red chili, tamales, moles, enchiladas, salsas and soups or add it to sauces for a little extra mild heat.
Things You'll Need
Place the dried pepper into your blender. Grind it on high to a fine powder. Store it in an airtight container in a dark comer.
Place dried pepper into a bowl. Pour hot boiling water over the pepper. Allow it to soak for 20 minutes. Remove it and use like a fresh pepper.
Reconstitute the dried pepper. Dice it and add to your salsa for some heat. Roast it in the oven and chop for salsa or sauces
Puree the dried pepper. Add it to sauces or mole.
Chop the dried pepper into small pieces. Add it to your soup and allow it to simmer.
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