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Ancho Chile Pepper

Ancho chile pepper, a popular ingredient in Mexican cuisine, is a dried version of the poblano pepper. These dried peppers feature a deep reddish-brown color and a wrinkled exterior. Known for their mild heat and fruity, smoky flavor, ancho chile peppers are used to add a unique depth to various dishes while avoiding excessive spiciness. Home cooks and consumers often incorporate ancho chile peppers into stews, sauces, marinades, and spice rubs. They are a key component in traditional mole sauce, and their rich and versatile taste complements a wide range of dishes across different culinary styles.
#78
IN SEASONINGS
286
CAL / 100G
$3.27
AVG / OZ
ancho chile pepper
73%
CARBS
9%
FAT
18%
PROTEIN
Ancho Chile Pepper FAQ
When cooking with ancho chile pepper, one common question that arises is how to properly rehydrate them to release their full flavors. Many people make the mistake of simply throwing the peppers into the pan without rehydrating them, leading to a weak, rather undelivered flavor. To get the most out of your ancho chile pepper, it's advised to soak them in hot water for about 30 minutes, then blend them into a paste. This way, their fruity, smoky flavor is released in full swing. A little-known tip when using these peppers is that adding a splash of vinegar while rehydrating them helps to boost their fruity flavor even more. Also, to control the heat level, you can remove the seeds before blending.
How do you rehydrate ancho chile peppers?
Can ancho chile pepper be used as a substitute for traditional red pepper flakes?
What dishes are best served with ancho chile pepper?
Can I use fresh poblano peppers instead of ancho chile peppers in recipes?
Can you eat ancho chile pepper raw?
Can ancho chile peppers make you sick?
How can I lower the heat level of ancho chile peppers?
Why do ancho chile peppers taste sweet?
What can I substitute for ancho chile pepper in my recipe?
How to store ancho chile pepper to maintain its flavor and properties?
Expiration & Storage Tips
When does ancho chile pepper expire?
An unopened package of ancho chile peppers can easily last up to two years past its printed date if stored correctly. Once opened, ensure to reseal the package properly after each use. Even then, the peppers will remain good quality for about a year. The peppers do not commonly need to be frozen in households, but if you do freeze them, they can last indefinitely, though they might lose some of their flavor after about a year.
How do you tell if ancho chile pepper is bad?
Ancho chile peppers are pretty hearty, but if they've gone bad, you'll likely notice a change in their smell first. They should have a scrumptious, smoky scent, and if they smell off or rancid, it's time to let them go. The peppers should also maintain a dark, reddish-brown color. Any significant discoloration or the presence of mold indicates that the pepper is no longer good to use. Additionally, if the peppers have lost their wrinkled texture and become extremely hard or brittle, they've likely gone bad.
Tips for storing ancho chile pepper to extend shelf life
• Keep your ancho chile peppers in a cool, dark and dry place. A pantry or cupboard often works perfectly. • Once opened, try to use a vacuum seal to expel as much air as possible from the package before resealing it. • Store the peppers in an airtight container or bag to keep them fresh longer. • If you want to freeze ancho chile peppers, place them in a vacuum-sealed bag to maintain their flavor. • You can also store these peppers in the refrigerator, just ensure they're well-sealed.
EXPIRES WITHIN
12 - 29
MONTHS
Health Info
Macros
5g
CARBS
0g
FAT
1g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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