Ancho Chillies, Smoked

Average weight 25g per large chilli.

Ancho chillies are the desiccated version of the large, green poblano chilli. The ancho chilli is large, very wrinkled and dark in colour. The flavour is rich, almost raisin like and smoky but mild in heat. The ancho chilli is the sweetest of the dried chillies.

Preparation: Wash the ancho chillies and remove the stems. Place in a bowl and cover with boiling water. Weigh down with a saucer. Soak until softened (10 – 20 mins). Remove chillies and chop. Place in blender and process. For less heat remove the seeds prior to blending. Note that some recipes use both the chillies and soaking liquid. Your ancho chilli mix is ready to use!

Uses:
Ancho chillies can be added to your favourite Mexican foods. Anchos enrich meat and chicken dishes and can add flavour to stews, chilli con carne and enchiladas. And for something different try making chocolate chilli desert using ancho chillies.

Origin:
Mexico.

Ingredients: 
Dried ancho chillies.

Allergens:
None specified. May contain traces of other allergens due to possible cross contamination.

Storage:
Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:
Up to 3 years from date of manufacture when stored as above. Make note of expiry date, listed in store.