Dried ancho chiles
Dried poblano peppers. Wrinkled, dark red, and mild with a raisin-like sweetness. The backbone of many mole and enchilada sauces; toast briefly then soak to soften before blending.
Used for
- mole
- enchilada sauce
- adobo
- salsas
In the kitchen
- Toast in a dry pan until fragrant.
- Soak in hot water to soften.
- Blend into a paste.
Picking it at the store
- Should be pliable and slightly glossy, not brittle or dusty. Brittle ones are old and taste flat.
- Wipe off any dust before toasting; a quick rinse works too if they look dirty.
Related terms
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