The Ancho Chile has a dry reddish brown color. When soaking in water it acquires a brick tone, and it's responsible for giving the color to most stews. It is the Chile that is most used in different ways. Fresh it's called Poblano Chile. With this Chile any type of moles, marinades, different kinds of hot sauces are made.

Ingredients: Dried whole ancho chili.
Keep in a cool dry place.