Steve Pope wrote:

> The thing about pasilla powder is that it's made from roasted
> pasillas, and ones that must have been hotter than average.

I can get all the chiles I want cheaply here in the San Joaquin valley.
During the summertime I can string them and dry them outdoors in just a
few days of 100 degree weather. Chiles can also be microwave dried and
ground in a spice grinder but some of the thicker chiles don't dry
well, so they have to be smoked instead.