Ancho along with Pasilla and Guajillo make up the “holy trinity” widely used in mole sauces
The most commonly used dried Chile in Mexico; the Ancho Chili is actually a dried Poblano pepper. Poblano translates to “people Chili” and is a mild Chili native to the Mexican State of Puebla.
The dried Poblano is called Chile ancho which translates to “wide Chile”. It is used in many authentic Mexican dishes as well as being added to Salsas, Chili, Meats, Soups, Stews & BBQ.
You can use anchos in the usual marinades and rubs, but also try a spoonful in salad dressing, hummus and potato salad. Rub over sweet potato chunks and roast with olive oil, and do not underestimate how good dried ancho chile is on fresh sweet corn with a little butter.
Salsa Ancho for chips, chicken or veggies
- About 4-ounces dried Ancho chiles (about 5 large chiles)
- 1 cup cooking liquid (reserved -- see recipe instructions)
- 1 cup vegetable stock
- 4 small garlic cloves, peeled and smashed
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- ½ teaspoon ground cloves
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
Toast, re-Hydrate and remove the seeds from the chiles
Remove 1 cup of the water from the chiles and pour it a blender.
Add the stock, garlic, spices, sugar, salt and pepper.
Purée until the sauce is completely smooth. This should take about 1 minute.
Pour the sauce into a storage container and stir in the olive oil. (The sauce should keep for at least 3 weeks in an airtight container in the refrigerator.)