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Spring - get growing
chile Ancho (AHN-choh), literally "broad" is the dried, red form of chile Poblano.
Its thick-fleshed pods dry slowly leaving a bright richness similar to cherries with overtones some liken to fresh tobacco.
One of the 'holy trinity' of Mexican chiles, ancho is essential in red chili con carne, tamales, many moles, enchiladas, salsa, soups and any sauces.
In it's whole form, chile ancho is a fantastic stuffer, making the classic for Chiles Rellenos.
Heat level 2 - 3/10
