ANCHO, FIRST QUALITY - Kosher/Gluten Free

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ANCHO, FIRST QUALITY - Kosher/Gluten Free

ANCHOFIRST-1

Description:

The Ancho (Ahn-Cho) Chile is the most commonly used chile in Mexico. Grown in Mexico, Ancho Chiles are common to Mexican and Southwestern cooking. They are actually a dried form of the Poblano pepper and are often mislabeled as a “Pasilla” or “Mulato” pepper. Dried Ancho Chiles are a wrinkled brick red to reddish black with thick flesh and wide shoulders. The Ancho Chile along with the Pasilla and Guajillo chiles form the "Holy Trinity" of chiles used to prepare traditional mole sauces. Ancho Chiles are often the ingredient in chili, soups, sauces, and salsas. Approx. Scoville units are 1,000 to 2,000.

Ingredient Statement:

Ancho Chiles.

For warm, savory soups, add Ancho Chiles directly to the cooking liquid with other spices. Cook with fruits, spices, and corn syrup or brown sugar for a tangy grilling sauce for fish and chicken. Add Ancho Chiles to sauces, salsas, enchiladas, chili, and any recipe needing mild heat and chile flavor. Re-hydrate and add to your favorite vinaigrette to create a vibrant salad or pasta salad. Chopped, pureed, or ground, they can be added directly to your recipes. Substitute 2 Tbs. of diced Ancho Chile when a recipe calls for 1 whole Ancho Chile or 1 Tbs. Of Ancho Powder.

Recommended Preparation Instructions: 

Rinse product first with warm water. Soak in hot water for 10 minutes to rehydrate or add directly to recipe that will cook at least 10 minutes. Once rehydrated, dice or puree and add to a recipe.

Product Description

The Ancho Chile is the most commonly used chile in Mexico. Grown in Mexico, Ancho Chiles are common to Mexican and Southwestern cooking. They are actually a dried form of the Poblano pepper and are often mislabeled as a “Pasilla” or “Mulato” pepper. Dried Ancho Chiles are a wrinkled brick red to reddish black with thick flesh and wide shoulders. The Ancho Chile along with the Pasilla and Guajillo chiles form the "Holy Trinity" of chiles used to prepare traditional mole sauces. Ancho Chiles are often the ingredient in chili, soups, sauces, and salsas.

Physical

Color: Dark reddish-purple to brown in color.

Flavor: Sweet and somewhat raisin-like, with medium, heat.

Size: Approximately 3-5 inches in length.

Chemical

Moisture: 20%

Sulfites: N/A

Ingredient Statement:

Ancho Chiles.

Allergen Statement

Contains no allergens.

Packaging & Storage

Shelf Life: Min 12 months (under optimum storage conditions).

Packaging: Polybag in box.

Storage Conditions: Store in a dry, cool place.

About Nutritional Information

Chieftain Wild Rice Company gathers nutritional information from highly regarded sources.  Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.