On Sat, 27 Sep 2008 13:27:44 GMT, Saerah Gray >
wrote:

>
>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?

The ancho chili is a dried poblano and is a mild chili.
http://www.foodsubs.com/Chiledry.html

I've heard of tomato products being used in enchilada sauce and as far
as I know everyone's lived to tell about it. ;-)

Please give Ellie a big hug and kiss from me.
Maybe her leotard fell behind the dresser.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 9/26