The dried, ground pods of Capsicum, indigenous to Mexico. Ancho Chile has a sweet fruity flavor and is mildy hot. Ancho is the most used of the dried chiles. It is also called Poblano when fresh.
Add 2 teaspoons to 2 cups chili, soups, sauces or salsas. Add 2 to 3 teaspoon per 4 servings to rubs or marinades for grilled meats, poultry or fish.
ANCHO CHILE PEPPERS AND SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING).
This product has no significant nutritional value.