On Wed, 05 Aug 2009 16:29:35 -0500, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Wed, 05 Aug 2009 14:53:45 -0500, Omelet >
>> wrote:
>>
>> >In article >,
>> > sf > wrote:
>> >
>> >> On Tue, 04 Aug 2009 13:00:28 -0500, Omelet >
>> >> wrote:

>> >Hm. I wonder if chopped canned Anaheims would work? I really like
>> >those and they are mild.
>>
>> I don't see why that wouldn't work if you wanted a sundried tomato
>> bits look to it. We're talking about Mexican style chorizo though, so
>> my first thought went to powdered chili.
>
>That makes the most sense, and it's pretty mild.
>I'd just avoid cayenne. <g>

Hot Hungarian paprika is another one to watch out for. It packs quite
a punch.

--
I love cooking with wine.
Sometimes I even put it in the food.