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Re: Chilli Peppers
Margaret Lauterbach wrote:
>
> 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
I was never a member of the "mouth blister" set. I like a medium hot
chile with a good pepper flavor. One in which the heat doesn't
overwhelm the flavor. I use a ground ancho, anaheim, and hot wax
mixture on an almost daily basis. (This morning I had leftover garlic,
mushroom, pepperoni and olive pizza, with a liberal coating of powdered
pepper mix, for breakfast.)
It takes about 40 dried peppers to fill a normal-sized spice bottle.
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