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Ancho Chillies

The dried version of the Poblano chilli. A mild chilli, with a slightly sweet, dried fruit flavour, with hints of smoke and earthiness. Popula in tamales and red chilli recipes. Anchos are also ideal for stuffing; rehydrate small anchos and stuff with cold fillings as entrées, or fill larger anchos with meat and rice or veg and bake for a main course. To use anchos to flavour soups, stews or sauces, first 'toast' them by tossing them in a hot dry frying pan or skillet until they begin to release their aroma, then rehydrate in recently boiled water for 15-20 minutes. Discard most of the water and blend the chillies and remaining liquid into a puree to be added to your dish.

Net weight 50g, in resealable bag.

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