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Ancho Chiles
The word ancho means "wide" in
Spanish. It is the dried form of the poblano chile. In the dried form it very dark in
color and has a deep rich but sweet taste and is not a very hot chile. In California
many markets called the Ancho a Pasilla but that is not correct. The ancho is part of the
"holy trinity" of chles used to make traditional "mole" sauces.
Ancho Paste
You can use this chile paste
as a soup starter, meat rub or add to stir-fry, potatoes, sauces or try making an ancho
compound butter.
Available now at Gourmetsleuth.com |
