Where to buy ancho near me?

Ancho is a dried poblano chili pepper, commonly used in Mexican cuisine for its mild heat and sweet, smoky flavor.

Ancho has a sweet, fruity flavor with notes of raisin, plum, and mild smokiness.

Yes, for most recipes, soak ancho in warm water for about 20 minutes to soften it before blending or chopping.

Ancho is used in moles, enchilada sauces, chili, marinades, stews, and salsas.

Stored properly, dried ancho chiles can last up to one year or longer.

Cut off the stem end, open the chili, and shake or scrape out the seeds before soaking or toasting.

Yes, ancho chiles are naturally gluten-free.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Ancho chiles are mildly spicy, with a Scoville heat range of about 1,000 to 2,000 units—much less spicy than jalapeños.

You can rehydrate ancho in warm water for sauces, blend it into marinades, chop it into salsas, or grind it into chili powder.

Yes, pasilla or guajillo peppers make good substitutes, though the flavor is slightly different.

Keep them in an airtight container in a cool, dark place. For longer storage, refrigerate or freeze them.

Yes, you can grind dried ancho in a spice grinder or blender to make chili powder.

Toasting enhances its flavor. Toast on a hot, dry skillet for a few seconds per side before soaking.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Absolutely! Ancho adds depth and flavor to vegetarian and vegan dishes like chili, soups, stews, and sauces.