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Ancho Dried Chiles – Sweet & Smoky Mexican Peppers (Mild Heat)

Mild Heat
$7.95
1

How to Use This Pepper

Toast

Heat a dry skillet over medium heat. Toast chiles 10–15 seconds per side until fragrant — do not burn.

Rehydrate

Cover with hot water for 15–20 minutes. Remove stems and seeds if you want milder heat, then drain & reserve soaking liquid.

Blend & Cook

Blend into sauces, salsas or moles. Add to stews and braises for deep, layered flavor.

Do's

  • Toast chiles briefly to enhance flavor
  • Remove stems and seeds for milder heat
  • Store in a cool, dry place in an airtight container
  • Blend rehydrated chiles for smooth sauces

Don'ts

  • Don't over-toast or burn the chiles
  • Don't use moldy or damaged chiles
  • Don't substitute fresh peppers in 1:1 amounts for dried chiles
  • Don't skip rehydrating for most dishes — it unlocks flavor

Need Larger Quantities?

We offer wholesale pricing for restaurants, food manufacturers, and retailers. Orders from 5 lbs to 50 lbs available with volume discounts and custom pricing for larger volumes.

🌶️ Ancho Dried Chiles – Authentic Mexican Flavor (Mild to Medium Heat)

From Rico Rico – 100% Natural | Hand-Selected | Gourmet Quality

🔥 Key Features:

  1. Approx. 3 Chiles per Ounce – Size and weight may vary slightly.
  2. Hand-Selected in Small Batches – Packed fresh in our gourmet spice shop.
  3. Sweet, Smoky & Mildly Spicy – Rich, raisin-like flavor perfect for mole, chilaquiles, salsas, and stews.
  4. Authentic Mexican Anchos – Made from dried Poblano peppers, grown and sourced in Mexico.
  5. Resealable Packaging – Premium-grade, eco-conscious kraft pouch with clear viewing window.

🌮 Product Description:

Explore the depth of traditional Mexican cooking with Rico Rico’s Dried Ancho Chiles — a staple in moles, enchiladas, stews, sauces, and chili recipes. Ancho chiles are the dried version of poblano peppers, known for their deep red color, wrinkled texture, and mild-to-medium heat.

These dried peppers are incredibly versatile — rehydrate for sauces or grind into chile powder for rubs and seasonings. Packed in a durable, resealable pouch to preserve freshness, flavor, and aroma for months.

🌱 100% Natural. No additives. No preservatives.

🍲 How to Use Ancho Dried Chiles:

  1. To Rehydrate: Remove stems and seeds, dry toast lightly (optional), then soak in hot water for 15–30 minutes until softened.
  2. To Grind: Dry roast then grind into fine powder for use in spice blends or marinades.

❓ Frequently Asked Questions (FAQ):

Q: What are ancho chiles used for?
A: Ideal for mole sauces, enchiladas, pozole, Texas-style chili, and more. Their smoky-sweet flavor adds depth to any Mexican dish.

Q: How long do dried ancho chiles last?
A: Stored in an airtight bag or freezer-safe container, they can last up to 12 months.

Q: Can I eat ancho chiles raw?
A: Ancho chiles are meant to be rehydrated or ground before cooking. They are not consumed like fresh chiles.

📊 Nutrition Facts (per 10g / 1 chile):

  1. Calories: 32
  2. Total Fat: 1g | Sodium: 9.2mg
  3. Carbs: 7g | Sugars: 4.1g
  4. Dietary Fiber: 2.9g
  5. Protein: 1.1g
  6. Iron: 1mg | Potassium: 187mg

🧂 Ingredients:

Dried Ancho Chiles – That’s it! No preservatives or artificial ingredients.

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