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De-Stemmed Ancho Chiles

The Ancho Chile is a dried version of the poblano pepper. Sweet and full-flavored, these De-Stemmed Ancho Chiles provide medium to intense heat with an earthy, mildly fruity flavor with hints of coffee and a faint raisin taste.

  • Color ranges from red to purple to brown

  • 3 to 5 inches long

  • Medium-thick wrinkled flesh

  • Ranges 500 to 3,000 on Scoville Heat Scale

  • D'allesandro
    Price: $24.90
    $1.56 / Ounce

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    Suggested uses

  • Great in salsas, soups, enchiladas and any sauce needing mild heat and chile flavor

  • Create Ancho Chile oil and use for salad dressing or anything grilled

  • Chopped, pureed or ground Ancho Chiles can be added directly to your recipes

  • Basic prep

    Rinse product with warm water. Soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook for at least 10 minutes.

    Storage & handling

    Store in a cool, dry place.

    Ingredients

    Dried ancho chiles.

    Classic recipe

    Turkey in Red Mole

    In classic mole poblano, turkey is a popular choice for protein, although chicken is also very common. The rich, spicy flavors of our Ancho, Guajillo and Pasilla Negro Chiles paired with fragrant cinnamon and chocolate create the deep flavors of this traditional dish. Given the numerous steps involved in the recipe, consider dividing the preparation over several days to make the task more approachable.