Re: [CH] Re: Rare Chiles; Greetings to all CHers
Brent Thompson (brent@hplbct.hpl.hp.com)
Mon, 25 Jan 1999 11:18:36 -0800
> [1] Aren't Mirasol (Marisol) and Guajillo the same chile? and Chimayo just
> another var of New Mex and Anaheim? and Pasilla another var of Negro or
> Chicala? Or are the differences more than "name deep?"
Mirasol fruits grow upright, while Guajillo grow downwards (anyway, the
ones I've seen called guajillo), hence they cannot be the same variety.
Indeed, Chimaya and Anaheim are two distinct varieties of the general type
known as "New Mexico". Numerous other varieties of this general type have
been bred and are readily available, since it is (they are) pretty widely
grown in the southwestern part of USA.
Chilaca is the name of the delicious fresh form of a chile which is called
Chile pasilla when dried (except in California of course, where this dried
one is called Chile Negro and the name Chile pasilla is used to refer to
Chile ancho for some reason).
> [2] Following this name game thread for a moment, alternate names for Chile
> Colorin (almost no heat), and C. Pulla, Pasado, and Morita.
I have never heard of Chile Colorin nor Chile Pasado, so no possible
comments about them. And I know hardly anything about Chile Pulla. But I
do know Chile pulla is a distinct variety, different from serrano, hence is
not the same thing as a "Chile morita", which is a dried, smoked serrano
(i.e., a more delicious analog of chile chipotle).
--- Brent