In article >, "Default User"
> wrote:

> Katra wrote:
>
> > In article >,
> > (Liz) wrote:
> >
> > > So many recipes recently call for ancho chilies in adobe sauce. My
> > > husband can't tolerate anything so hot.
>
> > Bell Peppers?
> >
> > Poblanos???? Those would be my choice personally. :-)
>
> Fresh chiles really aren't a substitute for reconstituted dry ones. And
> Anchos are just dried Poblanos.

Anchos are really quite mild. Are you sure that you have been using
anchos, and that there isn't anything else in the recipe that is adding
hotness? Of course, some people just don't like any hotness at all.
Although paprika is not usually called a pepper, it really is, and it is
usually quite mild. Penzeys sells two kinds of mild paprika (don't get
the other, it's hot):


http://www.penzeys.com/cgi-bin/penze...yspaprika.html


They also sell a dried red bell pepper, although I would guess it would
change the flavor considerably:


http://www.penzeys.com/cgi-bin/penze...llpeppers.html

--
Dan Abel
Sonoma State University
AIS