Re: [CH] Looking for northern chile for rellenos

Doug Goldenberg (dgoldenberg@sprintmail.com)
Sat, 18 Sep 1999 08:30:04 -0700

Yes - pasillas are very good.  That's a misnomer - the real Mexican name is
poblano.  Pasillas are actually a long, narrow, dry, brown chile, for
makiing brown chile powder.  Not to be picky or anything....

A lot of times the anaheims and pasilla/poblanos in the markets up here are
on the verge of rotting away - I guess it takes a while to ship them to
Oregon.  Also, we get jalapenos, serranos, and orange habs up here, all
often with little brown soft spots, wrinkles, and loss of flavor.  Sad.



> first, there are mild Anaheims and there are hotter Anaheims - don't know
> what makes the difference but every bag I've bought seems to run the gamut
> from mild to hot
>
> second, pasillas - they look like a cross between a bell and an Anaheim
only
> a little bigger and they are hot - right now my local market has them for
> 1.49 pound