A large, mild, dark-green chili (poblano) that dries into the wrinkled, deep-mahogany ancho. Rich, almost chocolate-and-raisin sweet with barely any heat. The most-used dried chili in Mexican cooking and a staple in Southwestern Black kitchens.
Roasted poblanos and ancho-based sauces are staples in Black Texan and Southwestern cooking, offering deep flavor and nutrition with heat mild enough for the whole table.
The ancho/poblano is one of the mildest peppers, prized more for its rich carotenoids and vitamin C than its negligible heat. The dark color carries beta-carotene and protective pigments that defend the vascular endothelium and support eye health. Fresh poblanos are excellent stuffed and roasted as a nutrient-dense vegetable; dried anchos build the base of mild, antioxidant-rich red sauces the whole family can eat.
Roast and peel fresh poblanos for stuffing or strips. Toast, soak, and blend dried anchos into a deep, mild sauce base. The thick flesh makes a rich puree.
Free, no account needed to ask.