Ancho peppers

[Eric Childress]

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?

 

[Andy M.]

They go well in chili. You can use them in a red enchilada sauce.

 

[college_cook]

If you have enough, make mole.

 

[GotGarlic]

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.

 

[ErikC]

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.

 

[mbasiszta]

Poblanos/Anchos have a distinctive flavor that will enhance almost any meal, Mexican or not.