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.
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.
1 1/2 Tbsp grated lime zest
4 1/2 Tbsp fresh lime juice
3 Tbsp firmly packed brown sugar
1 Tbsp minced fresh ginger
6 Tbsp finely minced green onions
3/4 tsp freshly grated nutmeg
3 Tbsp honey
4 1/2 Tbsp finely julienned ancho chile (soften chile in hot water for 2 minutes, remove seeds and roll like a cigar to julienne)
3/4 tsp Tabasco sauce
3/4 tsp soy sauce
3/4 tsp balsamic vinegar
1 1/2 Tbsp extra-virgin olive oil
In a nonmetallic bowl, combine all ingredients except oil. Slowly add oil and whisk well.
Note: This dressing can be made ahead and stored up to 2 weeks, refrigerated. Makes about 1 cup.