On Wed, 17 Oct 2007 10:14:19 -0500, zxcvbob >
wrote:

>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.
>>
>
>
>Don't judge the recipe until you make it with anchos. I like guajillo
>peppers, but they are entirely different than ancho peppers.
>
>Ancho peppers are almost black and have a sweetish taste reminiscent of
>good chewing tobacco. They will also provide some thickening. Guajillo
>peppers are brick red, a little hotter, and taste about like any other
>New Mexico red chiles.

bob, if you were to use either variety (dried) in a batch of chili,
what would you do?

your pal,
blake