The Ancho, also called poblano is a relatively mild chile pepper originating in the State of Puebla, Mexico. Dried it is called an ancho chile.
While poblanos tend to have a mild flavor, occasionally and unpredictably a poblano can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.
One of the most popular peppers grown in Mexico, the plant (of the species Capsicum annuum) is multi-stemmed and can reach 25 inches in height.
Tomatillo Salad with Ancho Chiles
– 1 cup chopped & peeled cucumber
– 3-4 large tomatillos, chopped
– 1 1/2 ounces chihuahua cheese, coarsely cut
– 2 medium Ancho pepper, seeded and sliced into long thin strips
– 1/4 cup fresh cilantro
– 2 tablespoons chopped green onions
– 1 fresh lime,
Combine all the ingredients in a large wooden bowl. Lightly salt to taste. Let stand for 5-10 minutes in order for flavors to meld. Serve immediately if possible or cover and refrigerate for no more than 2 hours.