Chile Ancho Seco (100 g)


Anchos are the dried version of Poblano chillies. They vary in color from dark brick red to deep mahogany with a medium thick flesh.

Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the Ancho is the sweetest of the dried chiles.

It gives a sweet plum-raisin-like flavor to dishes. Scoville units: 3-4 (1000-2000).


Add to cooked sauces alone or with other dried chiles.

Sprinkle chopped or sliced chiles on foods for piquancy and color.

Enhance meat and poultry, vegetables, casseroles, dips, soups and stews, chili con carne, enchiladas or adobados.


Prepare your own chile sauce (2 cups)


12 dried chile pods

2c water

1 t salt

2 T oil

1 T flour

1/3 oregano


Wash the chillies under running water remove the chilli stems, seeds and veins (leave the seeds for a hotter sauce).

Place the washed chillies into a pan with 2 cups of water and stir for 10min. The chilli flesh will become soft. Put the mixture into a blender and pure until smooth. (Optional: strain to remove any possible seeds or skin).

From here on in, it’s all about your own personal taste.

If you are not using all the red chilli pure right away, it can be frozen at this point. Simplify and use it exactly as you would fresh pure in any recipe.

To complete the basic red chilli sauce season & thicken the pure as follows:

Heat the oil in a pan, add the flour and mix quickly, pour the chilli pure and stir until thicken.

Add salt, oregano, cumin and garlic powder, reduce the heat and stir for few minutes. If is to hot, add some water or tomato juice.

Your chilli sauce is now ready.