Granulated Ancho Chiles
Choose 5 or 30lbs
Scoville Heat Rating:
1,000-1,500 (chile heat scale)
Relatively mild when compared to many other dried chili peppers, Anchos (from the Spanish for “wide”) are prized for their fruity flavor. Most dried poblano chilies are anchos. However, there is another variation, called the mulato chile which is darker, sweeter, and softer.
These dried ancho chilies have been processed into very small pieces that tend to average about 2mm or slightly above in diameter. Each container includes some ancho seeds, which are where a large part of their heat is stored.
Store granulated chilies, chile pieces, and chile flakes in air-tight containers in cool, dry cupboards.
Dried chile pieces will maintain their full flavor for at least twelve months.
RECIPES & TIPS
Use granulated anchos as you would chopped dried ancho chilies in a variety of recipes. If reconstituting them, they will rehydrate (How to Rehydrate Dried Chiles) far faster than whole anchos due to their increased surface area.
You can also further break down these chile pieces into ancho chili powder by grinding them in a spice grinder or cleaned bladed coffee mill (How to Grind Your Own Chile Powder).
No traditional mole sauce is complete without ancho chilies, but they can also be used in salsas, sauces, soups, and even desserts.