Ancho is the sweetest of the dried chiles, mainly used in preparation of sauces and moles.
Magic Chiles are in their purest forms and contain no essences, oils or extenders.
This Magic Chile is used in many of the recipes from Chef Paul Prudhomme’s cookbook, Fiery Foods That I Love and many are ingredients in the Kitchen Expedition and Louisiana Tastes cookbooks.
This Ground Dried Magic Chile is one of the most commonly used dried chiles in Mexico. It is a wonderful addition to soups, sauces and gravies. Use a small amount to add excitement to any dish, even desserts. Adding the milder chiles will provide a pleasant chile flavor without adding heat. Use the Magic Chile as an addition to your favorite dishes and not as a substitute to the recipe’s seasoning portion.
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