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Although ancho chiles are dried poblano pepper, they taste much earthier than their fresh counterparts. The poblano peppers are allowed to ripen on the vine and then are dried and harvested, giving them their rich, smoky quality with mild sweet heat. Popular in Mexican, Tex Mex, and southwest US.
Often used in thick sauces: adobe, mole, enchilada.
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Although ancho chiles are dried poblano pepper, they taste much earthier than their fresh counterparts. The poblano peppers are allowed to ripen on the vine and then are dried and harvested, giving them their rich, smoky quality with mild sweet heat. Popular in Mexican, Tex Mex, and southwest US.
Often used in thick sauces: adobe, mole, enchilada.
