Ancho Chile Pepper Juniper Berry or too old

or too old

When a dish needs more heat without a change in flavor

then strain them out before serving

This recipe comes from our family kitchen

If it has gone slightly damp

Ancho Chile Pepper Juniper Berry or too oldReach for ground ancho when you want the deep, smoky sweet backbone of Mexican cooking without wrestling whole dried pods. It carries the flavor cooks chase in mole, birria, red enchilada sauce, and chili: dried plum and raisin, a note of cocoa, gentle earthy warmth, and only mild heat, closer to a red bell pepper than a fiery chile. Stir it straight into a stew or rub it onto sweet potatoes, ribs, or eggs. An ancho is a poblano pepper left to ripen