Slice the Ancho Peppers down the centre, open the skin and remove the seeds and the top stem.

Break the skin into smaller pieces then place in a bowl with very hot tap water. Cover the skins completely - use a small plate to press down if the skins float to the surface - and allow to sit for about 30 minutes.

Then remove, pat dry and in a blender reduce to a thick paste. The Ancho peppers are now ready to use as a rub or for a casserole or sauce.

When preparing for a sauce or casserole best to add the paste after you have cooked down the onions and garlic, before adding the meat or vegetables. Salt and any additional Spices in the recipe may be added as required.

For a Rub, add a light coating of olive oil to your meat or poultry then liberally cover with the Ancho Paste and refrigerate for at least one hour.