Ancho Chile Uses

• There is no such pepper as the ancho pepper; ancho chile peppers are simply dried poblano peppers. Both fresh poblanos and dried anchos have a mild to medium kick. Ancho chiles gives many mole dishes their signature flavor. Poblanos may be roasted and used for chile relleno or other Mexican dishes such as fajitas or enchiladas.

Exploring Ancho Chile Flavor

• Serrano and jalapeno peppers give guacamole a hot flavor. Those seeking a more nuanced experience and less heat can substitute either poblano peppers or the dried ancho form to create a flavorful dish. To highlight the natural sweetness of the ancho, use caramelized onions or roasted garlic instead of the more traditional yellow or red onions and raw garlic. These add additional sweetness to the guacamole.

Guacamole Techniques

• All good guacamoles begin with fresh, ripe avocados. Hass avocados work well; other kinds can be too watery. Citrus juice adds acidity. Chiles like ancho add heat and flavor. While these are the building blocks of guacamole, you have plenty of room for interpretation. Make chunky or smooth guacamole, incorporate lime or lemon juice or include unusual ingredients such as bacon or cranberries.

Working with Ancho Pepper

• To use ancho peppers in your guacamole, first pull the stem off the pepper and scrape out the seeds. To use the dried pepper, either finely chop or grind the dried pepper for use in guacamole or rehydrate it for a softer mouthfeel in the finished dish. If finely chopping or grinding, simply dice the dried pepper or grind in a spice grinder. To rehydrate, pour boiling water over the chile peppers and let them soak for 30 minutes, then dice the rehydrated chile and use in your recipe.