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.
16 large strawberries, hulled and chopped (about 1 3/4 cups when chopped)
1/2 cup sweet onion, finely chopped
2 1/2 tablespoons fresh mint, minced
1 1/2 tablespoons lime juice
2 teaspoon chocolate nibs
2 teaspoon agave nectar
1 teaspoon finely chopped dried ancho chile(optional)
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
Yield: Makes about 2 cups
Combine all the ingredients in a bowl, and chill for 30 minutes.
White onion can be substituted for the sweet onion, but Vidalia or Maui sweet onions are preferred. Chocolate nibs are broken pieces of unsweetened cocoa bean from the shelling process of roasted beans. Look for them at Whole Foods or specialty markets.