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Ancho Chilli Peppers

Ancho Chilli Peppers

Ancho peppers are are the dried version of Poblano, or "people" peppers, a very mild chilli pepper originating in the State of Puebla, Mexico. One of the most popular peppers grown in Mexico, the plant is multi-stemmed and can reach 25 inches in height. The pod itself is about three to six inches long, and about two to three inches wide. An immature poblano is dark purplish green in color, but eventually turns a very dark red. The pepper is now known as an Ancho.
Ancho peppers can be prepared a number of ways including drying, coating in whipped egg and fried, stuffed, or used in sauces. Ancho is particularly popular during the Mexican independence festivities as part of a sophisticated dish called Chiles en Nogada which incorporates green, white and red ingredients corresponding to the colours of the Mexican flag. This very well may be considered as one of Mexico's most symbolic dishes by its nationals. Anchos are also popular in the United States and can be found in many grocery stores bordering Mexico and in urban areas.

The flavour of an Ancho is somewhat sweet and raisin-like, with a moderate level of heat. The inner veins of the pepper are quite hot. When you buy the whole pod, you have the advantage of being able to separate these two distinct flavours. You can grind the whole dried Ancho pod in a blender or bring the Anchos back to life by pouring boiling-hot water over them and steeping for about 20 minutes.

After being roasted and peeled (which improves the texture by removing the waxy skin), it can be preserved by either canning or freezing. Storing Anchos in airtight containers will also suffice for several months.



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