Part of the "Holy Trinity" of Chiles used to make Mole, Ancho Chiles (which means "Wide" in Spanish) are dried Poblano Chiles with a sweet fruity flavor. Brought to you by the gang at Los Chileros de Nuevo Mexico, these Chiles can be crushed and used instead of Ground Black Pepper for Stews or Soups. Or you can rehydrate them in 2 parts water and one part vinegar (of your choice) to use in place of canned Ancho Chiles to make Enchilada sauce (it will be heatlhier and a lot less salty). For a person with high blood pressure, these Anchos are a Godsend for anyone looking to use a healthier alternative in Adoboados, Chili, and of course Mole.
Distributed by: Los Chileros de Nuevo Mexico.
Main Flavors: Red Ancho Chile
Heat Scale (out of 10): 2-3= Has about the same heat as Freshly Ground Black Pepper or mild Jalapenos.
