Ancho Pepper

• Ancho peppers are commonly rehydrated and pureed into sauces and salsas. Rehydrating them releases their full flavor and creates a smooth, flavorful base for Mexican dishes like enchiladas or chili con carne.
• Ground ancho chile powder is a key ingredient in many dry rubs for meats, imparting a smoky, subtly sweet heat to barbecue and grilled dishes. This makes it ideal for seasoning ribs, steak, and chicken.
• Ancho chiles are frequently incorporated into mole sauces, adding depth and complexity to this rich and flavorful Mexican specialty. Their mild sweetness balances the other ingredients in the mole.
• Use ancho chiles to infuse oils and vinegars. This is a great way to add a subtle heat and depth of flavor to your cooking. Simply add whole or chopped ancho chiles to your oil or vinegar and let it steep for a few days.

• Rich in Vitamin A, crucial for vision health, immune function, and cell growth.
• Good source of Vitamin C, an antioxidant that supports immune health and collagen production.
• Contains capsaicin, which may help boost metabolism and reduce inflammation.
• Provides dietary fiber, aiding in digestion and promoting gut health.
• Offers iron, essential for carrying oxygen in the blood and preventing anemia.
• May help regulate blood sugar levels due to its fiber content.

Ancho peppers should be stored in a cool, dry, and dark place to maintain their flavor and prevent them from becoming stale. An airtight container or resealable bag is ideal. Whole dried ancho peppers can be stored at room temperature for up to a year. For ground ancho pepper powder, storing it in the refrigerator or freezer can extend its shelf life and prevent the spices from losing potency.