Don’t touch your eyes after handling dried peppers. Seriously. I did that once. It felt like I’d invented a new form of torture.
Wear gloves if you’re sensitive to capsaicin. Some anchos are surprisingly spicy. Others are sweet and mild. You never know until you taste.
And if you see a little mold? Throw it out. A sad, fuzzy ancho is not a good ancho. Start over. It happens.
So go grab those poblanos. String them up or shove them in the oven. Either way, you’re about to become the person who makes anchos. That’s pretty cool.
Now, who’s ready for some homemade chile con carne?
