"The Cook" > wrote in message
...
> On Wed, 17 Oct 2007 09:47:57 -0400, "Dee Dee" >
> wrote:
>
>>I am going to make a 1-whole chicken recipe (that calls for 2 ancho dried
>>chilies in making the sauce, but I only have on hand guajillo chilies.
>>It
>>also calls for 2 canned chipotle chilies; the only two different chilies
>>in
>>this recipe. I don't think the recipe will be hot as it also calls for a
>>slice of bread and 1-1/4 cups of peanuts.
>>
>>I don't feel that substituting the guajillo's are going to make a
>>significant difference in this un-tried recipe. Any comments saying I
>>shouldn't substitute?
>>Thanks.
>
>
> According to this site, Guajillo are rated at 5,000 Scoville units as
> compared to Ancho at 1,000. Up to you.
> --
> Susan N.
>

Anchos which I am pretty sure are poblanos, I love the nice taste. I've
never tasted Guajillo, but I will try it. The chicken will not wait past
tomorrow. It's still thawing.

Thanks for your reply.
Dee Dee