| 释义 |
chile ancho, n. orig. and chiefly U.S.
Brit. |ˈtʃɪli ˈɑːn(t)ʃəʊ|, |ˈtʃɪli ˈan(t)ʃəʊ|, U.S. |ˈtʃɪli ˈɑn(t)ʃoʊ|, |ˈtʃɪli ˈæn(t)ʃoʊ|
Plural chiles anchos, chilies ancho, chilies anchos, chilis anchos, chilli anchos
Forms: 19– chile ancho, 19– chili ancho, 19– chilli ancho
[‹ Mexican Spanish chile ancho wide chilli, in allusion to its shape.]
A dried poblano chilli pepper, used esp. in Mexican and Mexican-style cookery. Also (occas.): a fresh poblano pepper. Cf. ancho n.
1906M. E. Southworth 101 Mexican Dishes 56 Toast ten chiles anchos (the dried pepper in the broad shape) and ten chiles posillos (the dried pepper in the thin shape). 1950R. W. Mulvey & L. M. Alvarez Good Food from Mexico 276 In Mexico, there is endless variety [of chilis] ranging through all degrees of hotness from the sweet chili ancho to the small hot brown chili piquin. 1972D. Kennedy Cuisines Mexico i. 37 The chile ancho is probably the chile most commonly used in Mexico. It is the ripened and dried chile poblano, wrinkled and a deep reddish-brown color. 2002N.Y. Times (National ed.) 10 Mar. v. 16/1 Ms. de la Vega explained the fine points of distinguishing a chile ancho from a chile pasilla (the pasilla is smoked, smaller and darker). |