RE: [CH] Chile in chili
Michael Schapansky (michael1@bga.com)
Fri, 6 Feb 1998 10:04:13 -0600
I use lots of Ancho chilis when I make tamales. They are quite potent when
toasted (I hurt myself badly a couple of years ago by catching a whiff of
the smoke from the toasting process) I wonder if the manufacturers blend
Ancho powder with other, milder chilis or if the powder just becomes less
potent after the commercial toasting and drying processes.
-----Original Message-----
From: Judy Howle [SMTP:howle@ebicom.net]
Sent: Friday, February 06, 1998 8:28 AM
To: Chile-Heads@globalgarden.com
Subject: [CH] Chile in chili
If they are dark colored (brownish red) they use Ancho powder. I have
found
several that use it. If red it's probably a NM mild chile, such as NM 6/4
or Joe Parker. Ancho has a great flavor for using in chili, IMHO. I also
use Chimayo on occasion as well as mild. Sometimes I throw in some mulato
or pasilla.
Judy Howle
howle@ebicom.net
Flavors of the South
Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462