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Ancho Chili recipes and ideas
9/15/2011

Posted on 09/15/2011 8:05:30 PM PDT by Bean Counter

One of the big successes in this year's garden has been my Ancho Chilis. I've already smoke-roasted a dozen or so with mesquite, until they were shriveled and dry. They make a great addition to beans or chili once you rehydrate them and strain out the skins.

But what else do you do with an nice Ancho?

I have a bunch more still on the plant and they are really nice, dark green and really delicious looking. I've been harvesting jalapenos and using them for cooking, but I have never cooked with raw Anchos, and was looking for ideas about how to use it best.

My wife doesn't care for green peppers but will eat red ones like a starving animal if I grill them for her. Should I leave the Anchos on the plant and let them ripen and turn red??


TOPICS: Chit/Chat; Food; Gardening
KEYWORDS: ancho; chili; pepper
Recipes, ideas and suggestions are most welcome!

Cheers!

1 posted on 09/15/2011 8:05:32 PM PDT by Bean Counter
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To: Bean Counter

Get a blow torch skin them and use them for chilli rellenos. As an experiment I bought a carton of egg whites, whipped them up and they provided a good coating.


2 posted on 09/15/2011 8:11:52 PM PDT by steveo (PETO-VT-IN-MARI-SVB-CRVCE-AVSTRALI-SEPELIAR)
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To: Bean Counter

I use ripened poblano(anchos are dried poblanos) in place of or in addition to
bell peppers is salads.


3 posted on 09/15/2011 8:17:09 PM PDT by KenM
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To: Bean Counter

Anchos work best for stuff like Chili and Mole’s
They are what they are, deep, rich, shirt staining flavor agents


4 posted on 09/15/2011 8:18:40 PM PDT by mylife (OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
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To: Bean Counter

I’d like to hear a bit more about how you smoke-roasted them in the first place.


5 posted on 09/15/2011 8:23:53 PM PDT by KosmicKitty (WARNING: Hormonally crazed woman ahead!!)
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To: steveo
I broil the fresh chiles on a large cookie sheet (til blistered all over). Then I put them in gallon ziplocs and set that on a plate in the fridge til cool. It steams the skins right off.

Then I make chiles rellenos.

6 posted on 09/15/2011 8:25:34 PM PDT by Jane Long (Soli Deo Gloria!)
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To: Bean Counter

How about a south-of-the-border style Philly cheese steak with carne asada and ancho chiles.


7 posted on 09/15/2011 8:26:53 PM PDT by who_would_fardels_bear
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To: Bean Counter

8 posted on 09/15/2011 8:28:48 PM PDT by JoeProBono (A closed mouth gathers no feet)
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To: Bean Counter

Take your dried anchos, remove seeds, and simmer them in just enough water to cover.

Then dump the rehydrated chiles and water in a blender and puree. Add a whole onion and garlic, comino powder and puree. You should have a nice paste then.

Mixed that with your browned chile meat, nothing else, and you have a real nice chile.


9 posted on 09/15/2011 8:30:18 PM PDT by ThirdMate
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To: ThirdMate

I like to add pasillas for more richness and a few chiltepins to make it go POW!


10 posted on 09/15/2011 8:39:23 PM PDT by mylife (OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
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To: Jane Long; steveo

Why do you take the skins off?


11 posted on 09/15/2011 8:43:39 PM PDT by killermosquito (Buffalo, Detroit (and eventually France) is what you get when liberalism runs its course.)
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To: mylife

Knock yourself out!


12 posted on 09/15/2011 8:48:20 PM PDT by ThirdMate
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To: killermosquito

As an anti-flatulence measure.


13 posted on 09/15/2011 8:51:25 PM PDT by ThirdMate
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To: ThirdMate

I do!


14 posted on 09/15/2011 8:59:32 PM PDT by mylife (OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
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To: killermosquito
The skins are tough on the fresh chiles, after roasting.

On the dried (red) chiles, I soak those in hot (just to a boil) water - for several hours, 'til soft. Then I use a food mill to puree them for various sauces. The food mill separates the skins from the "meat" of the chile.

15 posted on 09/15/2011 9:17:40 PM PDT by Jane Long (Soli Deo Gloria!)
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To: mylife

LOL
I was just about to PING you to this thread!


16 posted on 09/15/2011 9:23:56 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

I do know how to make an award winnin chili LOL


17 posted on 09/15/2011 9:29:18 PM PDT by mylife (OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
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To: mylife

I know!
Hope to try it sometime!
Is it super bad a$$ hot?


18 posted on 09/15/2011 9:30:43 PM PDT by MS.BEHAVIN (Women who behave rarely make history)
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To: MS.BEHAVIN

Think of Anchos as like dem roux.


19 posted on 09/15/2011 9:33:35 PM PDT by mylife (OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
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To: Bean Counter

They won’t turn red no matter how long you leave them on the plant. I use mine for salads, salsa, and stuff them (chilli rellenos). You can put them on the grill or in the oven to blister the skins, then stick them in a covered bowl to steam an cool so the skins are easy to peel.


20 posted on 09/15/2011 9:35:51 PM PDT by eggman (Presidential erase - Nov. 6, 2012. The end of an error.)
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To: MS.BEHAVIN

Anchos arent hot, They can be mildly hot.
Mostly they just add depth of flavor to a dish.
I like chiltepins in mine, that makes it hot without covering the flavor of the anchos.

You add fresh onion, cilantro,cheese, beans...what ever you like at serving time to put brightness on it.


21 posted on 09/15/2011 9:38:42 PM PDT by mylife (OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
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To: Bean Counter

Hubbie’s habaneros are coming in right now, but the tabasco chili’s are still green. First time growing them and wondering if they will turn red?


22 posted on 09/15/2011 9:41:43 PM PDT by antceecee (Bless us Father.. have mercy on us and protect us from evil.)
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To: eggman; Bean Counter
"They won’t turn red no matter how long you leave them on the plant."

I had 2 ancho/poblana plants trees last year and they turned from green to orange to deep red, and then they would dry on the plant if not picked before. They were beautiful orange and red peppers and my neighbors all loved them as they were not incredibly hot.

I guess, like many other things, where you are located has much to do with the habits of your plants.

23 posted on 09/15/2011 9:49:33 PM PDT by JustaDumbBlonde (Don't wish doom on your enemies. Plan it.)
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To: Bean Counter

sliced thin and added to beef pho. more character than
the usual jalapeno slices..


24 posted on 09/15/2011 10:55:55 PM PDT by RitchieAprile
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To: Bean Counter
My wife doesn't care for green peppers but will eat red ones like a starving animal if I grill them for her. Should I leave the Anchos on the plant and let them ripen and turn red??

Whatever you do, keep mama happy! --------------------------------------------------------------------------------

25 posted on 09/16/2011 4:53:26 AM PDT by rightly_dividing (1st Cor. 15:1-4)
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To: KosmicKitty; All

I have a small smoker that I put the chilis into, then put small pieces of mesquite charcoal in the fuel pan and got it going. Once the charcoal was hot I added small pieces of mesquite for smoke and just let the peppers smoke roast until they were done.

Thanks for all the Ancho ideas folks! That helps a lot and its clear I have some cooking to do....

Cheers!


26 posted on 09/16/2011 5:22:57 AM PDT by Bean Counter (Obama got mostly Ds and Fs all through college and law school. Keep repeating it.....)
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To: antceecee

I’ve grown tabasco chiles before and they do turn red. Eventually, but take a while to get there. Well at least where I live (CT)

I have some mirasol’s, which remind me of tabascos, ready for picking. Boy howdy are they hot. Not habanero hot, more like chile pequin hot.

http://www.chileplants.com/search.asp?ProductCode=CHIMIR


27 posted on 09/16/2011 5:32:08 AM PDT by Betis70 (Bruins!)
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To: Bean Counter

Ancho-Chocolate Ganache

12 ounces sweetened chocolate
6 ounces heavy cream
3 ounces of diced ancho (or more for taste)
2 ounces salted butter

Melt and combine all that over low heat.

Then add

3 dash cinnamon
2 dash cumin
1 dash cayenne
1 dash kosher salt

And pour it over cornbread.


28 posted on 09/16/2011 6:39:28 PM PDT by perfect stranger (Nobama)
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To: perfect stranger

yah...roll them into bite-sized pieces, chill and then dip in chocolate....

Nice recipe! Moonstruck Chocolates used to sell a chili pepper truffle and it was just outstanding....


29 posted on 09/16/2011 7:13:13 PM PDT by Bean Counter (Obama got mostly Ds and Fs all through college and law school. Keep repeating it.....)
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