Appetizers | Main Courses | Sauces | Salsas | Side Dishes | Soups | Desserts | Others | All Recipes

Low Fat | Vegetarian

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 - 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

How to prepare dry chiles for use in recipes

STRIPED BASS WITH RED TOMATILLO SAUCE*


 Ingredients:

peanut oil or canola oil for frying
2 cups rice flour
salt and freshly ground pepper
4 whole striped bass, about 1 pound each, scaled, gutted, rinsed and patted dry
1/2 - 3/4 cup water


Instructions:
Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees. Whisk together flour, salt and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has reached 360F, season each fish well on the inside and outside and dip into the batter, allowing any excess to run off.

Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large platter, ladled with some of the Red Tomatillo Sauce* and arrange roasted new herb potatoes around the plate.

*See recipe for Red Tomatillo Sauce.

Recipe by Bobby Flay.

Added 9/03/02.