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Ancho Chile Powder

Ancho Chili Pepper Powder from Savory Spice

Select Size:

1/2 Cup Jar  
Net 2.25oz
1 1/2 Cup Jar  
Net 7.30oz
1 Cup Bag  
Net 4.45oz
2 Cup Bag  
Net 8.90oz
3 Cup Bag  
Net 13.35oz

1/2 Cup Jar - $6.10
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $2.71)

1 1/2 Cup Jar - $12.70
Bottle Size: 5.5" x 2.5"
(Per Ounce Cost: $1.74)

1 Cup Bag - $8.55
Bag Size: 7" x 4.25"
(Per Ounce Cost: $1.92)

2 Cup Bag - $14.15
Bag Size: 9" x 6"
(Per Ounce Cost: $1.59)

3 Cup Bag - $16.90
Bag Size: 9" x 6"
(Per Ounce Cost: $1.27)

Chiles & Paprikas

Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are only a 1 on heat scale of 1 to 10. Anchos are the most commonly used chile in their native Mexico, long used to thicken sauces and spice up tamales. The dark rich color of the whole chile isn’t lost in the grinding. In fact, the rich burgundy color of ground ancho can be found in many spice blends.

Indian tribes would string together chiles and tie them to the sides of their canoes to keep away evils in the water.

Use in mole, stews, chili, and rice and beans. Also great on eggs, potatoes, pork and chicken, anchos are good for more than just Spanish style foods.

Spice Tips!

More Uses:

Breakfast Burritos: Fold into scrambled eggs and wrap in a tortilla with cooked sausage, peppers, onion, and spinach

Salsa: Add 1 to 2 tsp. to your favorite salsa recipe for mild heat and subtle smokiness.

Ancho chiles are native to Mexico.
Nutritional Information
Black Pepper-Free

Known as poblanos when fresh, this chile is sweet and fruity with plum and raisin notes and low heat (1 on a scale of 1 to 10).
Traditionally used in Mexico to thicken sauces and spice up tamales. Essential to many moles. Season enchiladas, salsas, soups, rice, and beans. Try on eggs, potatoes, pork, and chicken.
For 3-4 T of mix: Blend 2 T ground ancho with 1 1/2 t granulated garlic, 1 1/4 t cumin, 1/2 t paprika and Mexican oregano, and 1/8 t cayenne

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