Description
Sweet sweet mild heat. Close your eyes and take a whiff….Ancho chili will remind you of sweet sticky raisins, brown sugar, and sweet spicy chili.
A must have for the much loved Salsa Roja. And of course, we can’t resist a good Pozole.
Ancho chili is not just a staple for Mexican dishes, this sweet chili with mild heat will give any tomato based stews and sauces a new depth that is nothing short of awesome. Add to any pasta sauce or use it to thicken up any sauces that require a bit of sugar or sweetness. Excellent even in a traditional Osso Buco or bolognese sauce.
Our ancho chili is hand picked, dried, and sorted. Soft, pliable and whole. Pull off the stem and soak in hot boiling water for 10 minutes. When the chili becomes re-hydrated, tear open and remove all seeds. Now they are ready to be pureed and cooked. Purred with a bit of cold water, and add to your recipe.
** Ancho chili should not be eaten raw, must be cooked before eating.