Ancho, whole

Ancho are sun-dried Poblano chillies from Mexico, and the drying process gives them a deliciously fruity flavour which can be used in just about any dish due to its mildness. They are very commonly used in Mexican cooking, giving slow-cooked dishes depth and warmth. These thick fleshed chillies must be soaked in hot water before use.  Once reconstituted they can be cut into small pieces or pureed into a thick rich paste before adding to your sauce. Besides their distinctive flavour, they also impart a wonderful aroma of ripe plums and raisins and a dark rich colour. A definite favourite!

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