[CH] RE: frozen anchos (was limas, etc)

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I get it now!  I forgot that there are some places where you call poblanos
anchos.  Here in TX anchos are dried poblanos, hence my question about why
you'd freeze dried chiles.  Thanks, George, I just had a memory lapse; my
CRS disease creeping in again. Recipe sounds yummy this way, too (except I
think I may still make it with dried poblanos/anchos, I'd already imagined
that flavor in your dish and it still sounds wonderful.  I'll report back if
I do that).
Deb in Houston

> Deb asked "Frozen anchos....?"

George clarified
> "The ancho chiles were Ancho 101, kind of a smaller ancho type that I
> harvested green, roasted to blister the skin and then froze."

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