| 释义 |
ancho, n. orig. and chiefly U.S.
Brit. |ˈɑːn(t)ʃəʊ|, |ˈan(t)ʃəʊ|, U.S. |ˈɑn(t)ʃoʊ|, |ˈæn(t)ʃoʊ|
[Short for chile ancho n.]
A dried poblano chilli pepper, used esp. in Mexican and Mexican-style cookery. Also (occas.): a fresh poblano pepper; the plant that bears this fruit. More fully ancho chilli. Cf. chile ancho n.
1929Jrnl. Amer. Folklore 42 183 During Holy week peeled green beans are boiled and then fried with chile pepper (pasilla and ancho). 1950C. P. Leahy Spanish-Mexican Cookbk. (rev. ed.) 82 Ancho. This is a wide red chili, usually sun-dried. 1972D. Kennedy Cuisines Mexico i. 37 A large, good-quality ancho is about 5 inches long and 3 inches wide, and it ranges from almost mild to picante. 1991Shepherd's Garden Seeds Catal. 48/2 Anchos are particularly handsome plants that grow to 2½ feet with fruits that are borne like pendants from upright branches. 2002Bon Appétit Sept. 148/1 While a fresh poblano tastes spicy and earthy, an ancho chili (a dried poblano) has a mild, smoky flavor. |