Our Ancho chile paste is made by rehydrating and pureeing dried ancho chiles into a smooth, spreadable paste. Ideal to use in any recipe that calls for rehydrating dried ancho chiles, it's a particularly good step-saver for sauces, dressings, and marinades. The ancho chile is sometimes mistaken for a pasilla or mulato pepper, but it is actually a dried version of the popular poblano pepper. Mostly grown in Mexico, the word 'ancho' means wide, referring to its flat, heart shape.
Anchos are a primary ingredient in many traditional Mexican mole sauces, dating back to the origin of the sauce that was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun in the city of Puebla.
Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400s when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns. Ancho chiles are one of the three 'holy trinity' peppers of Mexican mole sauce, which also includes pasilla and guajillo chiles.
The ancho chile is a dried version of the poblano pepper. Sweet and full-flavored, this pured Ancho Chile Paste provides mild to medium heat with an earthy, mildly fruity flavor with hints of coffee and a faint raisin taste.
Deep reddish-brown in color
Smooth and spreadable, ideal for sauce-making
Ancho Chiles SHU range 1,000 to 2,000, paste can be expected to be milder
Weight: 4.5 Lb
Made in United States
