[CH] Re: Anchos

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Hi Keith,
I'm in SC also.  This weather had been great, no frost yet in Columbia area
and peppers still going strong.  I've been drying them, pickling them and
making hot sauce (thanks Dave Drum for the recipe!).  Frost probably by
Sunday.. hope it holds out.

Poblanos are the green ones, I use them roasted in almost any recipe.  Char
to peel and you can freeze them also.  Anchos, the dried ones, add a really
nice smokey flavor to spice mixes.  Just cut open and dry in a dehydrator.
You can smoke them like jalapenos and then dry in a dehydrator or use for a
stuffed pepper recipe.  I grow a variety and mix it together and makes an
awesome dried mix along with some really hot ones and add some garlic and
onion powder, oregano, thyme, salt and pepper.  I store it in a cheese
shaker and use it as a seasoning mix on just about everything I cook.

Karen in SC

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