koko > fnord
:

> 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
>

Yeah, I knew it was a dried poblano; I just ddidn't know how spicy the
dried ones were (dumb, I know)

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

The sauce is made. It is tres awesome (I ended up using a can of
tomatoes, but that made it a red sauce instead of a brown one :>)

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


I still couldn't find it. Oh well, now she has a pink one. She's happy


--
Saerah

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