An ancho chilli, also known as a wide chilli or ancho poblano, is a dry-smoked poblano chilli most commonly used in Mexican cuisine. The tasty flesh and low-level spiciness (1,250 on the Scoville Scale of chilli heat) make ancho chillies a versatile ingredient.
Soak a couple of ancho chillies in warm water and use them make chilli relleno (fried stuffed chilli). Also try rehydrating the anchos, and then blend or finely chop them to use in moles and spicy sauces for tamales and enchiladas.
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