Dried Ancho Poblano (Homegrown)

Our homegrown Ancho Poblano chillies are carefully dried on site to preserve their rich, fruity flavour and gentle warmth.

A true store-cupboard staple, these mild Mexican chillies are incredibly versatile. Simply soak in hot water before using in sauces, stews, marinades or slow-cooked dishes.

The Ancho chilli is especially popular in Mexican cooking, where its deep, slightly sweet flavour is used to make classic mole sauces and other richly flavoured dishes.

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

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

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.