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Old 08-24-2008, 03:43 PM   #1
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Ancho peppers

I recently let some poblabos hang on the tree until they were nice and red and then I seeded them and dried them out to make some "mouth watering" anchos. But now I'm just stuck on what to do with them. I love using ancho powder in things, I guess I could just chop these up and use them the same way? Any suggestions?


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Old 08-24-2008, 07:25 PM   #2
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They go well in chili. You can use them in a red enchilada sauce.

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Old 08-24-2008, 07:51 PM   #3
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If you have enough, make mole.
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Old 08-24-2008, 10:24 PM   #4
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That's what I'd do - make ancho chile powder out of them. Then check out Bobby Flay's Web site for recipes - he loves to use ancho powder.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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Old 03-13-2009, 02:43 PM   #5
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Next time you get some Poblanos, try roasting them with a bit of salt and olive oil. They go great in soups, sauces, chili and stews. They add a lot of flavor without a tremendous amount of heat.
I often roast a whole backing dish full of Poblanos, garlic, quartered onions and some sliced sweet potatoes. Once they are soft you can run them through a food processor and add the mix to anything want to thicken and add heat and flavor to.

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Old 03-13-2009, 08:36 PM   #6
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Poblanos/Anchos have a distinctive flavor that will enhance almost any meal, Mexican or not.

Happy cooking, Marty.
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