Ancho chillies, also known as wide chillies or ancho poblano, are the most commonly used chilli in Mexican cooking. The rich fruity flesh and low-level of spice (1,250 on the Scoville Scale of chilli heat) make ancho chillies a versatile ingredient.
Our dried ancho chillies have the fantastic softness and fragrance that you'll only see in the best dried Mexican chillies. They should be cooked before eating.
Soak ancho chillies in warm water and use them make chilli relleno (fried stuffed chilli). Or rehydrate the ancho chillies, and then blend or finely chop them to cooking in moles and spicy marinades for meat in tamales and enchiladas.
Learn more about cooking with dried ancho chillies in our article How To Cook With Dried Mexican Chillies.
Store in a cool dry place away from direct sunlight.
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