It’s September, and poblano peppers are in full swing. I have a lot of small ones that aren’t good candidates for roasting and stuffing so I like to preserve these by turning them into ancho chiles. An ancho chile is simply the dried version of a poblano pepper and is very easy to make.
Next, I laid the halves cut side down on trays in my food dehydrator. This dehydrator is an old Sunbeam model with only two settings…low or high. I turned it on high and eight hours later, I had ancho chiles. Ancho chiles can be ground into chile powder or rehydrated to add to chili, salsa or to masa when making tamales.