Dried Ancho Chiles
Ancho chiles are a versatile dried chile known for their mildly smoky flavor. They are the dried form of poblano peppers, turning from dark green to deep red and wrinkled during the drying process. With an average rating of 1,000-2,500 Scoville units, Ancho Chiles provide a subtle heat that makes the perfect base for crowd-pleasing salsas and sauces.
Rinse chiles in plenty of cold water, draining well and letting them air dry. Wash hands thoroughly after handling and avoid eye contact!
Toast chiles–whole or in strips—in a medium skillet for 15-30 seconds on each side. When you get a nice roasted pepper aroma and start to see some darkening, your chiles are toasted and ready to be ground!
Pour hot water over dried chiles and steep for up to half an hour or until soft and supple. Steeping times will vary by chile variety and size. On average, one half ounce of dried chiles reconstitutes into two ounces of hydrated chiles.
To keep dried chiles fresh, store them in an airtight container in the pantry, or for longer lasting shelf-life, in the freezer.