Anchos Chilli

$4.99$55.99

Anchos Chilli is a dried mild chilli from the poblano pepper. Anchos chilli is commonly used in many national dishes in Mexico such as Chile relleno.

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Anchos Chilli is a dried mild chilli from the poblano pepper. Also, commonly used in many national dishes in Mexico such as Chile relleno.

Anchos Chilli are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick and flavorful sauce.

 

Heat:

Scoville rating 1,000-1,500 (Low)

Anchos Chilli Cooking Suggestion:

South American Chilli Salsa

Ingredients

– 2-3 Chipotle or Anchos Chillies

– 1 small Shallot- cut in quarter

– 4 cloves Garlic

– 1tbsp ground Cumin

– 1tsp Spice Library Smoked Paprika

– 4 Roma tomatoes- Peeled, de-seeded & quartered

– 2 tbsp chopped Coriander

– 1 tbsp Mexican oregano

– Pinch of salt & Pepper

– 4tbsp olive oil

– 4-6 Pork Chops (or your choice of meat)

Method

1. Rehydrate the chillies in ¼ cup warm water for 10 minutes. Then break into pieces or chop coarsely.

2. Place all ingredients in a blender and process until a homogenous paste is obtained.

3. Lightly oil a roasting tray and place chops in the tray& season. Then pour salsa over the meat ensuring it is well coated. Cook for 1 hour in a preheated oven at 150C or until the meat is cooked to your desired liking. Serve with green salad, avocado, cheddar cheese and dollop of sour cream.

 

 

Ingredients

  • Ancho Chilli
  • Product of Mexico

Additional information

Weight 0.06 kg
Dimensions 23 × 16 × 7 cm
Weight

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