Ancho Chilli

Ancho Chilli 45g

Dried ancho chilies are a popular ingredient in Mexican cuisine. They are made from ripe poblano peppers that have been dried, resulting in a deep, smoky flavour with mild to medium heat. Dried ancho chilies have a rich, slightly sweet flavour with hints of raisins, coffee, and tobacco. They are known for their smoky undertones and a moderate level of spiciness. The heat level is typically milder than other chilli peppers, such as cayenne or jalapeño, making them quite versatile in cooking.

Recipes & ideas

Uses:

Sauce and Salsa: Dried ancho chilies are often used to make flavorful sauces and salsas. They can be rehydrated and blended with other ingredients like tomatoes, onions, garlic, and spices to create a delicious base for enchiladas, tamales, or mole sauce.
Seasoning: Ground dried ancho chilies can be used as a seasoning in various dishes. You can sprinkle it on meats, vegetables, or even popcorn to add a smoky and mildly spicy flavor.
Soups and Stews: Dried ancho chilies can be added to soups, stews, and chili con carne to enhance their flavor profile. Simply rehydrate and chop the chilies before adding them to your dish.

Here are a couple of recipes with ancho chilies: Ancho Chili Sauce: Ingredients:

2 dried ancho chilies
2 tomatoes, chopped
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste

Instructions:

Remove the stems and seeds from the dried ancho chilies and soak them in hot water for 15-20 minutes until they soften.
Drain the chilies and blend them with tomatoes, onion, garlic, cumin, oregano, and salt until you achieve a smooth consistency.
Heat olive oil in a saucepan and add the blended mixture. Simmer over low heat for 10-15 minutes, stirring occasionally.
Adjust the seasoning to taste and use the sauce as a base for enchiladas, tacos, or as a flavourful dip.

Ancho Chili-Rubbed Grilled Chicken: Ingredients:

4 boneless, skinless chicken breasts
2 dried ancho chilies
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon olive oil

Instructions:

Preheat the grill to medium-high heat.
Toast the dried ancho chilies in a dry skillet over medium heat for 1-2 minutes on each side until fragrant. Remove the stems and seeds.
In a spice grinder or blender, grind the ancho chilies into a powder. Mix it with cumin, paprika, garlic powder, and salt to create a rub.
Rub the spice mixture onto both sides of the chicken breasts, then drizzle them with olive oil.
Grill the chicken for about 6-8 minutes per side or until cooked through.
Remove from the grill and let the chicken rest for a few minutes before serving. Enjoy with your favourite side dishes.

£2.50

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Ingredients

Ingredients: Dried ancho chilli
Note: ALLERGENS IN BOLD.

Additional information

Weight	45 g
Dimensions	80 × 5 × 205 mm

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KEYWORDS: ancho, ancho chilli

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Ancho Chilli 45g

Additional information

KEYWORDS: ancho, ancho chilli

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