Ancho Chile comes from the "Chile Poblano" (fresh version). When drying, heThe texture of the skin of this chili is a smooth, shiny and corrugated skin, with a mild heat and a fruity flavor.
It is recommended to clean and remove the seeds. They are usually soaked in hot water and roasted.
It is a key ingredient in marinades, moles, and sauces for enchiladas and salsas; and especially in the Mexican Mole.
100g vacuum bag.