Ancho chilli

Piment ancho

What it is

Ancho means wide, and the name says nothing more than that: it is a poblano left to ripen red on the plant and dried flat. Hold one up to a lamp — if the light through the skin is red you have an ancho, and if it is brown you have a mulato, a different strain of the same pod that tastes of chocolate rather than raisin.

In the kitchen

Press it flat on a dry pan for fifteen seconds a side and no more: the moment it smells toasted it is one breath from bitter, and burnt chilli cannot be diluted back out of a mole. Soak the toasted pods twenty minutes in hot water, then taste that water before you blend with it — it is often bitter, and stock is the safer choice.

Goes with

Cocoa mass Cumin Garlic Tomato Onion Cinnamon Sesame Oregano

Same species

Ají amarillo Ají panca Ajvar Aleppo pepper Bell pepper Byadgi chilli

Also used with

Ayocote bean Huauzontle Guajillo chilli Mexican oregano Hominy (nixtamalised corn)

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