ancho chilli

origin: Mexico
heat: 3/10

Large fleshy chillies with a delicious sweet, mild flavour with notes of raisins or liquorice. The thick flesh means that the chilli is rarely used uncooked and the best flavours are achieved through long, slow cooking or soaking the chilli in boiling water to soften, then making a puree that can be added as required to your food. Ancho powder is a wonderful and convenient ingredient in any kitchen. Use a pinch to season roast or grilled meats or vegetables. The powder adds an incredible depth of flavour without any real heat

uses: Add the whole chilli or large pieces to a soup or stew, then either puree the soup or serve with the stew. Add a little of the chilli puree or powder to mayonnaise or sauces for a delicious subtly spicy flavour.

good with: allspice, lentils, potato, beef, ginger, tomato, oregano, bread, yoghurt, cumin, chocolate, honey, leeks, garlic, orange, cheese

recipe links:mexican holy trinity chilli, piri piri chicken, mexican birria, chilli chocolate tart