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JULIENNE ANCHO (E02)[ Request more information ] [ View my shopping list ]
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Product Info: Ancho (Ahn-cho) Chile (Capsicum Annuum) means Wide Chile Pepper. The dried Ancho has a dark, brick red to mahogany color with a medium thick wrinkled flesh with wide shoulders, tapering to a round end. The Ancho is about 4 - 5 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. An Ancho can be used as a substitute for Guajillo or Pasilla Negro Chiles and visa versa. These chiles have the same heat range and flavor profile. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,500 to 3,000. Suggested Use: Ingredients: Dried ancho chiles. |
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