I have not used these in a long, long time. These aren't *that* hot, right?
(I am also using a minced fresh poblano. I think it is my favorite chile
pepper!) I am making enchiladas later, and I am using them for the sauce.
(koko's recently posted recipe)

Ellie likes spicy things, but not things that are really spicy. Will the
cooking gods hate me if I end up adding some tomatoes to make it milder if
it ends up spicier than she'll like?

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL