Ancho Peppers Quality
Is there any way to tell the quality, i.e. flavor/heat of an ancho pepper before going to all the trouble of making mole sauce from scratch? My recipe takes a long time and I never know if it was worth it until I am finished and get to taste it. I don't want an easier or faster recipe, just how to judge an ancho. thanks, m
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Are you getting different heat levels in the peppers you buy, or some that taste off, stale, not quite right?
If you want less or more heat, look at the Scoville scale and pick another pepper (sorry, tongue twister).
If you want better tasting or better quality, buy where there is known quality and rapid turnover (bricks-and-mortar or online).
In the last 20 years I have made my mole recipe (derived from Rick Bayless's) several times. It had progressed from a chicken enchilada recipe published in Bon Appetit that was quick and easy and used Ancho Chili powder. It was so promising that I looked for a more authentic version. The first time I tasted Rick's, my tongue danced. I was hooked. Since then, the tongue dancing has only happened a very few times. I know it has to do with the quality of the Anchos. Unfortunately, I don't have access to quality and rapid turnover. Does anyone know of a good online source?
You may also want to make careful notes of the chile vendor as it would be wise to assume that there will be varying levels of quality between different providers.
If you want ultimate control, grow your own chiles and dry them yourself.
Best of luck.