Product Description
PURPOSE
WHAT IS IT?
The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Mexican Spanish name ancho (“wide”) or chile ancho (“wide chile”).
EXPERIENCE
A mildly hot chile pepper, the ancho is not focused on heat but rather its sugar content, which lends to its raisin taste. A tad smoky, possessing a bitterness reminiscent of baker’s chocolate.
TRADITIONAL USES
- Added to chocolate recipes
- Grilled
- Stuffed with seasonings and cheese
- Sauces
IMPROVISATIONAL ‘RIFFS’
- Toast and steep in stock for a deep red braising base
- Rehydrate and puree with raisins and garlic for pork glaze
- Blend into chili with coffee and dark chocolate
THE BACKSTORY
The ancho chile pepper is the dried version of is the poblano pepper. To be specific, it’s the dried version of the ripe version of the poblano pepper. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant levels of heat. Different peppers from the same plant have been reported to vary substantially in Scoville units.
AKA
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