The dried form of the poblano, ancho chiles are one of the "holy trinity" (together with the mulato and pasilla) used to make many of the myriad traditional Mexican mole sauces. Mildly sweet with a plum-like flavor, ancho chiles won't overpower dishes with too much heat.
These peppers are very mild in heat, measuring in around 500 Scoville units. Ancho chile pepper is a common base ingredient for Mexican dishes, homemade chili, mole sauce, and meat marinades.
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