Dried Ancho Chili Peppers 85gr by Sombrero. Low Heat and high Flavour Great for Tortilla Soup Tamales Fajitas and Beef Chili! (Chili con Carne)

Name: Dried Ancho Chili Peppers 85gr by Sombrero. Low Heat and high Flavour Great for Tortilla Soup Tamales Fajitas and Beef Chili! (Chili con Carne)
Brand: Sombrero
SKU: CA-GR-AMC-B083QR548Z
Price: 29.99 USD
Availability: InStock

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Dried Ancho Chili Peppers 85gr by Sombrero. Low Heat and high Flavour Great for Tortilla Soup Tamales Fajitas and Beef Chili! (Chili con Carne)

Regular Price: US$35.99

Special Price US$29.99

Availability: In stock

Supplier: Sombrero

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Herbs & Spices & Seasonings Powdered Spices & Seasonings Mexican Seasoning

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FUN FACT: SOMBRERO MEANS HAT!

There's something uniquely awesome about hats. They exist across all cultures and range from purely functional pieces to the most glamorous fashion statements.

One thing that remains certain is that a hat adds a finishing touch to any outfit and the person wearing it can feel this power and charm.

That's exactly what Sombrero products will do to your food, they will add a twist of flavour and originality from you, the cook! Happy feasting

Got my chiles, what do I do now?

Ancho chilis are known for a low key and fruity plum flavour, it’s name means wide in Spanish.

When fresh, they are known as Poblanos peppers which are a closely-related variety to Mulato peppers.

On the heat scale, it’s on the lower end. More mild than Pasilla, Guajillo, Chipotle and Arbol.

It’s a fantastic addition to a Tortilla Soup!

To maximize flavour, it is recommended that you rehydrate them or grind them.

Directions to rehydrate

To maximize the flavour of your chilis, it is recommended that you rehydrate or grind them.

Steps to rehydrate:

Start by searing them on a pan
Remove the stem and the seeds
Place in boiling water until the texture is soft

Extra tip: add some onions to the water, then transfer the onions directly to the blender along with some tomatoes and a splash of the same water. This is the base ingredient for many delicious sauces!

Heat lovers: if spice is your priority, we actually recommend leaving the seeds and only removing the stems. In that case, rehydrating the chilis is a better alternative over grinding them because the process of searing them on the pan will bring out the spice.

Directions to grind

Steps to grind:

Remove the stems and most of the seeds
Cut into smaller pieces
Grind using a coffee grinder

Extra tip: We don’t recommend using the same coffee grinder for coffee later! Unless you like really HOT coffee

ANCHO, PASILLA and MULATO are considered to be the holy trinity of chilis. This trio comes together beautifully to make traditional Mexican Moles. Great for tortilla soup, potato soup, beef or vegetarian chili, fajitas, tamales and many more! it's a key component in most ADOBOS and sauces. ANCHO chiles have a fruity plum flavour and low heat, combine them with ARBOL if you want more spice. To activate the chile, it's important to sear them on a pan and remove the veins and seeds. Authentic ANCHO CHILE from Mexico in a resealable bag.