Ancho Chile, Ground Inspiration
What Is Ancho Chili?
Dried poblanos aka Ancho Chilis are some of the most widely used dried peppers in Mexican cooking and for good reason. Their slightly sweet and mild taste offer a smokiness without the kick that a chipotle would offer. They are also known for providing a deep, red color when used in recipes and is what makes them so sought out. Use Ground Ancho Chili to preserve the Ancho flavor in your meals.
How Ancho Chilis Can Be Used
One of the most popular recipes calling for the Ancho Chili is mole. It is used in mole to offer not only great color and smokiness, but also a very fruit forward note that adds depth when mixed with the rest of the ingredients. Most moles call for Ancho Chili due to this wonderful sweet and smoky blend.
Our ground version does go beyond moles though. Due to it being ground, you can mix it together with some of your other favorite spices in order to create a tasty blend that can then be used in rubs or marinades. Use it as a finisher in a soup or sauce to create another dimension of flavor. Trust us, you’ll want to try it in our Pumpkin Spice Turkey Chili recipe.
Due to its mild and fruity flavor it pairs well with chocolate, and many desserts are made using the two ingredients! (Try Ancho Chili Brownies!)
The Flavor Behind The Ancho Chili
You are probably used to seeing poblano peppers in their underripe, green version. For the Ancho Chili, they are left on the plant until they are bright red and fully ripe. Once ripe, they are picked and smoked, using pecan wood traditionally, in order to dry out the pepper, concentrate the flavor and add the smokiness we all love.
Spiceology offers this Ground Ancho Chili because we appreciate the complex and subtle flavor it provides. The fruit forward, smoky powder is utilized in many kitchen scenarios. We highly encourage you to experiment with this ingredient, as it adds depth to dishes unlike any other.