Herbs & Spices · Food pairing guide
What goes with Ancho Chile?
Ancho is the dried ripe poblano: a broad, wrinkled pod with a relatively substantial wall, a tough outer skin and a dry seed cavity. It contributes pepper flesh as well as seasoning when rehydrated and puréed. A flexible, fragrant pod is preferable to one that crumbles into stale dust. This profile refers to unsmoked whole ancho, not a mixed chilli seasoning.
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Pairing principles
What pairs well with Ancho Chile?
Ancho benefits from partners that give its dark fruit a clear setting: browned beef, a little tomato acidity or a modest chocolate accent. Its flesh can also form an edible wrapper around a savoury filling. With dairy or sweet preparations, use a smooth, strained paste and a low dose. Fat changes the delivery of the heat but does not make an excessive addition disappear.
Food pairing ideas for Ancho Chile
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