Anchos are the sweetest of all dried chiles. Also known as poblano when fresh, they are only a 1 on a heat scale of 1 to 10. This dark rich mahogany chile has a mild, fruity flavor with notes of plum, raisin, tobacco and a slight woodiness. Anchos are the most commonly used chile in their native Mexico, used both whole and ground.
Essential to many molés, the ancho is also great in enchiladas, salsa, soups and any other sauce that may need mild heat but tons of flavor. Sliced, chopped or pureed, they can be added directly to your recipes. When using dried chiles, you can opt to toast them first for added flavor and re-hydrate them by soaking in hot tap water for about 20 minutes. Don’t soak any longer or they can become bitter.
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).
Used in Mexico to thicken sauces and spice up tamales. Toast for added flavor. Soak in hot water for 20 minutes to rehydrate. Essential to many moles. Add to enchiladas and salsa.
For 7-8 T of mix: Toast 1 ancho, mulato, and pasilla chile pepper until aromatic (2-4 minutes), stirring constantly. Grind, then mix with 5 T kosher salt