Re: Chilli Peppers

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• To: v*@eskimo.com
• Subject: Re: Chilli Peppers
• From: M* L* <m*@micron.net>
• Date: Sat, 22 Aug 1998 09:20:58 -0600
• References: <004201bdccde$b7173780$1f884fd1@bpgraham.ihug.co.nz><35DE0FAB.61D@foxinternet.net>
• Resent-Date: Sat, 22 Aug 1998 08:48:34 -0700
• Resent-From: veggie-list@eskimo.com
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At 07:26 AM 8/22/98 -0700, you wrote:
>Neason wrote:
>
>> I like Ancho chilies the best.  They are the most productive hot chilies
>> in my cool, maritime, climate.
>> 
>> Steve  (Maritime...)
>
>Not that it's all that important in the universal scheme of things...
>
>Assuming you're refering to the deep green (almost black) heartshaped 
>chiles of mild to medium heat...they're more corectly called poblanos 
>but are often mistakenly called pasillas as well as anchos.  Pasillas 
>are actually dried chilaca chiles...and anchos are dried poblanos.  
>
>-- 
>Rich McCormack (Poway, CA) macknet@cts.com
>
>Who is Rich McCormack?  Find out at...
>http://members.cts.com/crash/m/macknet/
>
I've never heard poblanos/anchos called pasillas, but the rest is right.
But poblano/anchos are not considered hot chiles, especially by
chile-heads.  In my opinion, they're really not even hot enough to use in
salsas.  Same heat as New Mexico 6-4 or Anaheims.  If the grower is
expecting hot chiles, they'll be disappointed.  Margaret

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