"koko" > wrote in message
...
> On Sat, 27 Sep 2008 13:27:44 GMT, Saerah Gray >
> wrote:
>
>>
>>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?
>
> The ancho chili is a dried poblano and is a mild chili.
> http://www.foodsubs.com/Chiledry.html
>
> I've heard of tomato products being used in enchilada sauce and as far
> as I know everyone's lived to tell about it. ;-)
>
> Please give Ellie a big hug and kiss from me.
> Maybe her leotard fell behind the dresser.
>
> koko
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 9/26

Here is the actual scolville scale

You can see where the Ancho and Poblano range.

Dimitri

pepper Type Heat rating (in Scoville heat
units)
Habanero 200,000-300,000
Red Amazon 75,000
Pequin 75,000
Chiltecepin 70,000-75,000
Tabasco 30,00-50,000
Cayenne 35,000
Arbol 25,000
Japone 25,000
Smoked Jalepeno (Chipotle) 10,000
Serrano 7,000-25,000
Puya 5,000
Guajillo 5,000
Jalepeno 3,500-4,500
Poblano 2,500-3,000
Pasilla 2,500
TAM Mild Jalepeno- 11,000-1,500
Anaheim 1,000-1,400
New Mexican 1,000
Ancho 1,000
Bell & Pimento 0