Ingredients: Ancho Chili, Rice Hulls (natural anti-caking agent).
Description: Made from dried poblano peppers, ancho is the sweetest and most popular chili used in Mexican dishes. Drying brings out the poblanos’ sweet and fruity elements, concentrating them to yield a complex flavor profile with notes of tobacco and dried fruits. The heat level is about 3-5 on the 1-10 scale. Ancho enhances salsa, soups, enchiladas and any sauce that needs a mild heat, such as mole.