Ancho Chilis
Big flavor, gentle heat! Ancho chilis are dried poblano peppers with wrinkled, deep brick-red to mahogany skins. Their mild heat and sweet, fruity flavor bring rich depth without overwhelming your dish.
Use them in chili, mole, enchilada sauces, soups, and marinades. For a smooth sauce, remove the stems and seeds, soak in hot water until softened, then blend.
Ingredients: Ancho chilis.
Quick Recipe: Easy Ancho Sauce
Remove stems and seeds from 2 ancho chilis. Soak in hot water for 20 minutes, then drain. Blend with ½ cup broth, 1 garlic clove, ½ teaspoon cumin, and salt to taste. Simmer for 10 minutes and spoon over tacos or enchiladas.
Quick Recipe: Ancho Black Beans
Stem, seed, and soften 1 ancho chili in hot water, then drain and blend with ½ cup broth. Add to a saucepan with 1 drained can of black beans, ½ teaspoon cumin, and salt to taste. Simmer for 10–15 minutes and finish with a squeeze of lime.