Ancho Chillies are simply a dried Poblano Chilli, they are a mild tasting. They are among the most commonly used dried chilli in Mexican cuisine and with their fruity, earthy flavour are perfect for salsas, traditional moles or even a good ole 'Chili con Carne'.
To use these chillies - first rip them up, then toast them in a dry pan for a few minutes, soak them in boiling water for 20 mins, then blitz them into a paste and add into your chilli, soup, stew, salsas, marinades and anywhere else you need a nice rich smokey flavour.
Recipes that use this ingredient:
Spanish Chickpea Stew with Fino Sherry and Roasted Peppers
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