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Ancho chiles/Enchiladas
I have not used these in a long, long time. These aren't *that* hot, right? (I am also using a minced fresh poblano. I think it is my favorite chile pepper!) I am making enchiladas later, and I am using them for the sauce. (koko's recently posted recipe) Ellie likes spicy things, but not things that are really spicy. Will the cooking gods hate me if I end up adding some tomatoes to make it milder if it ends up spicier than she'll like? -- Saerah "Welcome to Usenet, Biatch! Adapt or haul ass!" - some hillbilly from FL |
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