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Low Fat | Vegetarian

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 - 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

How to prepare dry chiles for use in recipes

 

ANCHO CHILE CHIPS

 Ingredients:

3 cups peanut oil
4 large potatoes, gaufrette (waffle) cut
1/2 cup ancho chile powder
salt

Instructions:

Heat oil to 375 degrees. Fry potatoes in batches and drain. Immediately toss with ancho powder and salt.

Serves 4.

From Hot Off the Grill.