Pure [STRIKE]ancho[/STRIKE] chipotle powder packs a punch.


 
Len Dennis

Len Dennis

TVWBB Diamond Member
Be careful with this stuff. I added 1 tablespoon of this to 3 full cups of rub (that had no other "hot" added).

Used this mix on back ribs (a bit less than a 1/4 C per rack) and that little bit of <STRIKE>ancho</STRIKE> chipotle gave a nice tingling on the lips.

Little is better in this case.
 
I've never tried pure ancho powder, but when adding hot stuff to a rub I usually measure in teaspoons vice tablespoons. Unless I'm just cooking for men, the wife and kids usually complain about the heat so I've learned to tone it down or just mix a side batch.
 
It may depend on the brand as well. Usually ancho isn't particularly hot; it's the main ingredient in most chili powder... I guess it's a good idea to taste each before adding to a rub or dish.
 
I have to wonder if what you used was in fact ancho powder. As Gary H. said, ancho (which is a dried poblano chile) has very little capsaicin compared to most other chiles; one tablespoon a large batch of rub should have been almost undetectable.

Was it a deep red, almost purple, color? I don't mean to argue here, I just wouldn't want anyone put off from enjoying this terrific ingredient, which seems to find its way into almost every one of my recipes.
 
Interesting. I use a lot of ground ancho pepper (Penzey's brand) in my rubs and in soups and haven't found it to be particularly hot at all. Even my 4-year-old will eat it. Must be brand dependent.
 
I made some from dried chilis. I tasted it and found it to be as hot as the Jalapenos we have and I like heat. I was surprised because of what I had read about it. The color of the chilis is purple.

Like all chilis, Poblanos have a range of heat and the top of the range is still less than the lowest score on Jalapenos. The more mature the chili, the hotter it is.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan B:
I have to wonder if what you used was in fact ancho powder. As Gary H. said, ancho (which is a dried poblano chile) has very little capsaicin compared to most other chiles; one tablespoon a large batch of rub should have been almost undetectable.

Was it a deep red, almost purple, color? I don't mean to argue here, I just wouldn't want anyone put off from enjoying this terrific ingredient, which seems to find its way into almost every one of my recipes. </div></BLOCKQUOTE>

My bad: it was chipotle powder so that explains a lot
icon_rolleyes.gif
Thanks for correcting me. Appreciate it. Chipotle was what I wanted to buy and use (and I did) but I have ancho on the brain for some reason (too many wobbly pops with the ribs yesterday??).

Here's a pic
IMG_0842.jpg
 
Anchos are dried poblano chilies which are pretty mild. chipotles are dried and smoked jalapenos and they are much hotter than poblanos.
 
Len, LOL!!!!! Big difference between the two. I use ancho in place of paprika in my rubs. Chipotle needs to be added a little at a time to tweek it to the right heat. A little goes a long way with chipotle. It does add a nice smoked flavor.
 
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