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Botanical Name: Capsicum Annum
Country of Origin: Mexico
Description: Ancho Chiles, sometimes referred to as Anchos, are dried poblano chili peppers. Poblano peppers are typically green when unripened, but to create Anchos, the peppers are left on the plant until they reach a ripe, red color. Once they turn red, they are harvested and dried to become Anchos. These dried peppers have a distinctive flavor and are commonly used in Mexican cuisine to add depth and smokiness to dishes. Traditionally, ancho chiles are often pureed and incorporated into various sauces, and they play a pivotal role in the preparation of mole sauce, a classic Mexican culinary staple. To prepare ancho chiles for use, they are typically softened and reconstituted by soaking them in hot water. Before soaking, it's important to remove the stem and seeds from the chiles. Once rehydrated, they can be pureed into sauces, adding their distinct flavor and smokiness to the dishes.
Storage: In a cool, dry space, sealed against the elements as much as possible.
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