The Ancho Chile is the dried form of the poblano chilli pepper, which is believed to originate from the State of Puebla in Mexico. Roughly 4” long and 3” wide, dried Ancho Chiles have a mild paprika flavour with a sweet to moderate heat.

Ancho chillies, also known as “wide chillies” are a versatile ingredient that can be rehydrated, chopped and blended into a variety of Mexican cuisine. Dried Ancho Chillies are also perfect for stuffing with tomatoes, potatoes and chorizo for a tasty yet filling starter.

To make your own ancho chili paste, first wipe clean and remove the stems and seeds from the dried ancho chilli. Then slice open and briefly toast them on a dry pan with a medium heat. Boil in water for 15 minutes then drain and blend into a luscious paste.

The dried Ancho Chilli also works great with the Mulato and Pasilla chilli peppers, especially when making mole sauces as they add the perfect amount of heat, flavour and colour. Shop our dried Ancho Chillies.

Ancho Chilli

The Ancho Chile is the dried form of the poblano chilli pepper, which is believed to originate from the State of Puebla in Mexico. Roughly 4” long and 3” wide, dried Ancho Chiles have a mild paprika flavour with a sweet to moderate heat.

Ancho chillies, also known as “wide chillies” are a versatile ingredient that can be rehydrated, chopped and blended into a variety of Mexican cuisine. Dried Ancho Chillies are also perfect for stuffing with tomatoes, potatoes and chorizo for a tasty yet filling starter.

To make your own ancho chili paste, first wipe clean and remove the stems and seeds from the dried ancho chilli. Then slice open and briefly toast them on a dry pan with a medium heat. Boil in water for 15 minutes then drain and blend into a luscious paste.

The dried Ancho Chilli also works great with the Mulato and Pasilla chilli peppers, especially when making mole sauces as they add the perfect amount of heat, flavour and colour. Shop our dried Ancho Chillies.

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