Ancho chillies are actually Poblano chillies that have been dried. These are imported from Mexico and have a lovely deep brown, almost chocolatey colour to them. They are not too hot, measuring between 3 and 8,000 on the Scoville heat scale.
These Mexican chilli flakes have a number of culinary uses, particularly within their homeland dishes such as enchiladas, tamales, salsas, chilli con carne and soups. Their use is not restricted to Mexican food though, I sprinkle sparingly in chocolate recipes such as chocolate muffins, chocolate fondants and salted caramel cheesecake to give a small trace of heat and surprise the taste buds.
Homemade oven wedges sprinkled with a mix of chilli flakes and sea salt are fantastic, as well as roast potatoes in goose fat. Whilst I prefer flavoured salt on my egg dishes I am also an advocate of a sprinkling of chilli flakes as well.
These Ancho chilli flakes have a hint of plum and raisin to them.
Allergy Advice: Chillies contain a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
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