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DICED ANCHOANCHO, DICED (E03)
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Ancho (Ahn-cho) Chile (Capsicum annuum) means "Wide Chile Pepper". The dried Ancho has a dark brick red to mahogany color with a medium thick wrinkled flesh with wide shoulders, tapering to a round end. This chile ranges from 3-5 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a "Pasilla" or "Mulato" Pepper. An Ancho can be used as a substitute for Guajillo or Pasilla Negro Chiles and visa versa. These chiles have the same heat range and flavor profile. Anchos, combined with the "Pasilla" and "Guajillo", form the "Holy Trinity" of chiles used to prepare the traditional mole sauces. Anchos are also available in granulated and powdered form (100 pure). Scoville heat units 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes. Substitute 2 tbs. of diced ancho when a recipe calls for 1 whole Ancho Chile or 1 tbs. of Ancho Powder.
Dried ancho chiles.
Rinse product first with warm water. soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. To release more flavor, roast in a 250 degree oven for 3-4 minutes.
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