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Basic Preparations:

Ancho Chile Puree
Slit open chiles with scissors. Remove stems, seeds and interior ribs. Cover with boiling water. Soak for about an hour, or until rehydrated.
Place in a blender or food processor with a little of the soaking liquid and puree until fairly smooth.
Strain through a fine-mesh strainer, pressing down with a spoon. Discard and residue.
Reserve puree for variety of uses.

Ancho Chile Powder
Slit open chiles with scissors. Remove stems, seeds and interior ribs. Place on baking sheet in medium oven (about 350°) for about 12  15 minutes, or until quite dry and brittle, but not burned.
Place in coffee or spice grinder and process until finely powdered. Caution! Chile dust may be irritating to eyes or lips.

 

Click here to see our selections of dried chile peppers.

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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com