Use Chilli Wizards Ancho Powder for a comparatively low heat and high sweetness. Ancho is the most versatile of the hot peppers. Use in cooked or fresh salsas; in bean, chicken or vegetable soups; in corn muffins and breadsticks. Adds a fruity warmth to stir-fry dishes and grilled vegetables. Grown in Mexico, Anchos are common to Mexican and Southwestern cooking. Anchos have a mild, sweet, fruity flavour. Dried Ancho has a dark, brick red to mahogany color and ranges from 3 to 5 on a heat scale of 1 to 10. Ancho is the most commonly used dried chile in Mexico. An Ancho is a dried Poblano Pepper and often is mislabeled as a Pasilla or Mulato pepper. Anchos can be used as a substitute for Guajillo or Pasilla Negro and visa versa. These chiles have the same heat range and flavour profile. Ancho, Pasilla and Guajillo form the Holy Trinity of chiles used to prepare traditional mole sauces. Scoville units are 1,500 to 3,000. Suggested Use: Great in sauces, salsa and soups, add directly to the cooking liquid along with other spices. Use in stir fry, or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with water and then tossing with a bit of chilli powder is a great and different snack.
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