Ancho Chile Pepper Juniper Berry built for cold-weather cooking

built for cold-weather cooking

Ground is the fast path

This recipe comes from our family kitchen

where its job is less about heat and more about body and color

Ancho Chile Pepper Juniper Berry built for cold-weather cookingReach 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