Ancho Chiles are the dried version of the Poblano Pepper. Properly dried Ancho Chiles have a deep dark red color and wrinkled skin. The chilies can be used whole and can be rehydrated by soaking them in hot water for a couple of minutes. They can also be grounded into powder and can be used in spice rubs, mole, enchiladas, and more.
Anchos have a mild heat with a sweet and smoky, raisin-like flavor great for mole sauce, salsas, chilaquiles and different stews.
Based in Laredo, Texas, Olé Rico sources directly from farmers in Mexico and offers outstanding quality, freshness, and variety.
