CHILE WIDE
Dry reddish-brown chili, measuring an average of 12 cm long and 7 cm at its widest part. It is triangular in shape and its skin is rough and shiny in texture. The best ones are flexible to the touch and never stiff. When soaked, they acquire a brick red color, which is why it is in charge of coloring the vast majority of red stews.
SUGGESTED USE;
The ancho chili is made of all kinds of moles, marinades, different kinds of hot sauces and stuffed chiles, as well as coloring broths and soups.ITCH LEVEL
Under
VITAMINS AND MINERALS
Protein 10.6 g Available carbohydrates
of which:
Sugars25.0 g
0.5 gDietary fiber 2.5 g Sodium 4.7 mg Vitamin B1 (Thiamine) twenty-one% Folic acid (Folacin) 100% Magnesium 30% Iron fifteen%