The dried Ancho chili pepper has a dark, brick red to mahogany color with a thick, wrinkled flesh with wide shoulders, tapering to a round end. The Ancho is about 4-5 inches long by 3 inches wide and is very flat. In terms of spiciness, this chili pepper could be considered to have a “medium” level of spice. In case you didn’t know, an Ancho is the dried form of a Poblano Pepper.
How to Store
– Store in an airtight container in a cool, dry, dark place for up to six months or more.
– Follow good rotation practices, first shipments received should be used first.
– Plan to rotate frequently to maintain quality.
– Be sure to wear gloves in handling chilies.
– Never touch your eyes after handling or prepping chilies.
– Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
– Prepare as needed. Try not to use a product from the previous day.
– Removing the seeds will reduce the heat of the pepper and alter the expected flavor.
– Clean and sanitize cutting utensils after prep.
– Wash your hands thoroughly after preparing chilies.
– Store prepared product in the refrigerator.
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