Ancho chilli
Ancho chilli is a type of dried chilli pepper that comes from the poblano pepper plant. Poblanos are green when fresh, but when they are dried, they turn into ancho chillies. These chillies are widely used in Mexican cuisine and offer a mild, fruity flavour with hints of earthiness and raisin-like sweetness.
To make ancho chillies, farmers harvest ripe poblano peppers and then dry them in the sun. The drying process intensifies their flavours and gives them a wrinkled appearance. Once dried, the chillies are often ground into a powder or used whole in various dishes like sauces, stews, marinades, and rubs, adding a depth of flavour and a mild heat to the food.
Ancho chilli appears on food labels as an ingredient to enhance the overall taste of dishes. It contributes a unique smoky flavour and a mild heat that can elevate the profile of soups, salsas, meats, and even chocolate desserts. You may find ancho chilli in products like Mexican mole sauces, chilli con carne, salsas, and dry rubs for meats, providing a delicious and slightly spicy kick to the food.
