In article >, Jean B. > wrote:

>Doug Freyburger wrote:

>> Jean B. wrote:

>> So I suggest using mostly pasilla chiles.

>> I don't know about the vinegar.

>Thank you. That is very useful information. Most folks seem to
>use anchos or anchos in combination with other chiles, but that
>makes it sound like one should, as you say, lean toward the pasillas.

Note, of the many possible chile molidos in the world, Ancho is
one of a small number sold by the mass-market spice manufacturers such
as McCormick. So it tends to show up in recipes with more frequency
than would otherwise be the case.


Steve