Tajin Ancho Chilli 75g

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£4.50 Inc VAT
SKU: B07VGW637F
Best Before: 15/05/2025
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Tajin Ancho Chilli 75g

Bring authentic Mexican flavour into your kitchen with Tajin Ancho Chilli, 75g of dried whole chillies from Mexico. These ancho chillies are crafted for a rich, mildly spicy taste with a hint of sweet, raisin-like undertones. Known as dried poblano peppers, anchos are less fiery than other varieties, making them ideal for adding depth to your dishes without overwhelming heat.

Perfect For: Tajin Ancho Chilli is your go-to for a variety of recipes. It's great for traditional Mexican dishes like mole sauces, salsas, and stews. These chillies also add a smoky kick to marinades and can be blended into sauces for enchiladas, soups, or even a chilli-infused chocolate dessert.

How to Use: Rehydrate the chillies before use by soaking them in warm water for about 20 minutes. Once softened, chop or blend them into your recipes for a smooth texture and enhanced flavour. Alternatively, dry roast the chillies to release their oils before grinding for a fresh chilli powder, perfect for sprinkling on tacos or adding to spice rubs.

Why You’ll Love It: With its versatile flavour profile, Tajin Ancho Chilli is a must-have for anyone keen on exploring authentic Mexican cuisine or adding a touch of smoky spice to everyday meals. Enjoy the depth it brings to each bite, whether you’re cooking traditional dishes or experimenting with global flavours!

Ancho Dried Peppers

Allergens: Contains no allergens

Suitable for: Vegetarians, Vegans

 

Nutritional information (per 100g)  
Energy: 1410Kj/370kcal
Total Fat: 10g
Of which Saturates: 0g
Total Carbohydrate: 60g
Of which Sugars: 10g
Fibre: 5g
Protein: 11g
Salt: 0g

 


 

 


Pasta with Ancho Chillies, Mushrooms, & Garlic

Ingredients

  • 3 large ancho chillies
  • 11 garlic cloves
  • 225g dried fettuccine pasta
  • 60ml olive oil, plus extra if needed
  • 380g oyster mushrooms, torn into very thin strips
  • 65g lightly brined pitted black olives, chopped, for garnish
  • 60g Parmesan cheese, grated, for garnish
  • Salt

Recipe Steps

  1. Prepare the anchos: Snip off stems, remove seeds and veins. Soak in warm water for 20 minutes until softened.
  2. Peel and thinly slice the garlic cloves.
  3. Cook pasta in boiling water for 10-12 minutes until al dente. Drain, reserving 120ml of pasta water.
  4. Cut softened chillies into 1cm strips.
  5. Heat oil in a pan, cook garlic until slightly browned.
  6. Add chillies, stirring quickly. Reduce heat if necessary.
  7. Add mushrooms and cook for 5-10 minutes, season with salt.
  8. Combine pasta with mushroom mixture, add reserved pasta water and extra oil if desired.
  9. Serve in shallow bowls, topped with chopped olives and Parmesan cheese.

For a delicious recipe, try STUFFED ANCHO CHILLIES WITH GOAT'S CHEESE.

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