Maple-Ancho Chile Glaze
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.
1/2 cup pure grade A dark amber maple syrup
1 Tbsp. whole grain mustard
1 Tbsp. ancho chile powder
1/2 tsp. coarse kosher salt
1/2 tsp. freshly ground black pepper
Combine the ingredients in a small mixing bowl.
Yields about 1/2 cup.
This glaze is great with chicken wings, lamb shanks, pork chops or even grilled beef steaks. If you can find it, grade B maple syrup will produce a stronger maple flavor that grade A syrup.