Ancho Chile Peppers are dried Poblanos Chiles and have a sweet but moderatly mild hot flavor.
Ancho Powder is ground ancho (pablano) chile peppers. In other words, it is a chile powder. Ancho Chili is a dark Smokey chili with a deep rich flavor and mild to medium heat. Their flavor is somewhat sweet and a little raisin like. This pepper is the most commonly used in authentic Mexican cooking and is a staple in red chili and tamales.
Ancho Powder is a terrific choice for those who are looking for a “milder” taste in their cooking. Use Ancho Powder just as ou would salt or pepper. Sprinkle on pasta, baked potatoes, vegetables, soups, pizza, popcorn and more. Also try it to season chicken, stews, potatoes, vegetables and, of course, Mexican dishes.
Also bought items
A chipotle pepper is simply dried and smoked jalapeno pepper.
Grounded into a powder, Chipotle powder is earthy, but there’s a deep smokiness to this spice that’s created during the drying and smoking process.
Essential to Mexican
Textured Salt To Enhance The Flavor In Any Dish.
Long enjoyed by chefs for its taste, texture and ease of use, Morton Coarse Kosher Salt is considered a fundamental ingredient that can be used to bring out the natural flavors of a wide variety of dishes. The coarse texture of Morton Kosher
Seaweed SALT - MOSHIO
Collected seaweed is allowed to dry in the sun until salt crystals formed. The crystals are then washed off into vats of sea water, creating a concentrated brine that could be boiled down to yield salt.
The beige color
Better Classic Ketchup
Whole peeled tomatoes, stewed slow and low with a special spice blend, finished with fresh dill.
Whole Peeled Tomatoes, Apple Cider Vinegar, Organic Evaporated Cane Sugar, Onions, Tomato Paste, Sea Salt, Spices,
Achiote Paste (Annatto)
Achiote paste is made with annatto seeds, garlic, salt and sices / presevatives. It can be used as a sauce, marinade or rub in many delicious traditional Mexican dishes including cochinita pibil, chorizos. longanizas, tacos al pastor, and many other dishes.