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 ΒΌ 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.
