RE: [CH] Follow that food
T. Matthew Evans (matt.evans@ce.gatech.edu)
Tue, 5 Feb 2002 14:46:03 -0500
I'm not sure about that -- for example, when I lived in SoCal, one of my
favorite dried chiles was the "chile pasilla de Oaxaca". It was a smoked
chile, very hot (hotter than a "regular" chipotle), similar in shape to a
chile negro, but slightly lighter in color (and more delicate in flavor).
Fruitier than a chipotle with the distinctive raisin-like quality of an
ancho.
Or, if you think about chiles mora and morita, these are both smoked
serranos (traditionally) and are not usually called chipotle (although I
think that many chiles passed off as "mora" or "morita" now are actually
low-grade chipotles Colorado).
I could be way off base here, though -- experts?
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of joemama
Subject: Re: [CH] Follow that food
> (1) Gordon Idiot referred to every fresh chile as a jalapeno and every
> smoked chile as a chipotle.
Actually, as I recall, chipotle is a generic term for any smoked chile.
Tom