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With their deep, rich red colour and sweet-smoky flavour slightly reminiscent of raisins, these peppers are among the finest sourced from Mexico to give you an authentic experience of Mexican cuisine. Ancho, together with Mulato and Pasilla chilé peppers are popularly known as The Holy Trinity, and are considered the best for preparing an authentic Mexican molé sauce. Or salsa or stew.
Usage: Ancho chilé can be used whole, in which case they are soaked in hot water to soften them. Ancho powder can be used in spice rubs or for making molé, enchilada sauce and chili.
Storage: Store in an airtight container in a cool, dry, dark place.
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