The Ancho pepper provides an authentic flavour to Mexican cooking. Easy to grow and dry, perfect to have in the kitchen for all types of cooking because these peppers are not hot. Grown in Mexico, Anchos are common to Mexican and South-western cooking. Anchos have a mild, sweet, fruity flavour. Ancho is the most commonly used dried chilli in Mexico. An Ancho is a dried Poblano Pepper and often is mislabelled as a Pasilla or Mulato pepper. Anchos can be used as a substitute for Guajillo or Pasilla Negro and visa versa. These chillies have the same heat range and flavour profile. Ancho, Pasilla and Guajillo form the Holy Trinity of chiles used to prepare traditional mole sauces.
Great in sauces, salsa and soups, add directly to the cooking liquid along with other spices. Use in stir fry, or sprinkled over poultry or fish before baking or grilling.
