Dried Ancho Poblano (Homegrown)

Bring some authenticity to your next Mexican dinner with our Mole recipe Red Mole Paste – South Devon Chilli Farm.

The Ancho Chilli is a mild and very popular Mexican chilli, widely used to make mild and fruity flavoured sauces (mole). 

Heat: Mild. Approximately 1,000 - 2,000 SHUs. Learn about Scoville Heat Units (SHUs) here.

Information

The Mulato Chilli should not be confused with the Ancho Chilli. (And sometimes the term 'Ancho Mulato' is used which is technically incorrect and can be confusing.) Both the Ancho and Mulato Chillies are dried forms of the Poblano Chilli. The Ancho version is made when the fruits are ripened to a red colour whereas the Mulato version is made when the fruits have ripened further more than red and have turned a chocolaty brown colour.

The dried fruits can be up to 2.5" wide and 4" long - though size will vary as we do not waste the smaller fruits - and heart-shaped.

Contents: 80g in resealable plastic pouch. 

Approximately 6 chilles. 

Must be cooked before eating.

Storage

Store in a cool, dry place.