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Ancho chili, which is fresh Poblano chili, is full and wrinkled, with a very dark red skin and wide. Their little bitterness and rush of heat are accompanied by a hint of red berries. Dried Ancho has a taste of cocoa, coffee and dried fruit. The outer shell has a sweet taste, something like raisins. Stronger than Guajillos, but not as strong as, for example, Serranos. They are used mainly in moles, guisado sauces and adobos. It can be used whole, or it is used in a powder form. Together with Pasilla and Mulato, Ancho is the base of the traditional Mexican mole sauce.
Ingredients: Chili ancho (dried)