Ancho Chile Peppers
The dried Ancho has a dark, brick red to mahogany color with a medium thick wrinkled flesh with wide shoulders, tapering to a round end. The Ancho is about 4 - 5 inches long by 3 inches wide and is very flat. This chili ranges from 3 - 5 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper.

Storage
» Store in an airtight container in a cool, dry, dark place for up to six months or more.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Plan to rotate frequently to maintain quality.
» Be sure to wear gloves in handling chilies.
» Never touch your eyes after handling or prepping chilies.
» Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Removing the seeds will reduce the heat of the pepper and alter the expected flavor.
» Clean and sanitize cutting utensils after prep.
» Wash your hand thoroughly after preparing chilies.
» Store prepared product in refridgerator.