Ancho Chili recipes and ideas

9/15/2011

[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??

[mylife]

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.

[antceecee]

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?

[JustaDumbBlonde]

"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.

[RitchieAprile]

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

[rightly_dividing]

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! --------------------------------------------------------------------------------

[Bean Counter]

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!

[Betis70]

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

[perfect stranger]

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.

[Bean Counter]

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....