Steve Calvin wrote:
> zxcvbob wrote:
>
>> Liz wrote:
>>
>>> So many recipes recently call for ancho chilies in adobe sauce. My
>>> husband can't tolerate anything so hot. Even when I put just a tiny
>>> but in, he has a problem and the recipe lacks flavor although still
>>> has the heat. Is there anything I can substitute that is milder.
>>> Thanks Liz
>>
>>
>>
>>
>> Anchos have no heat, but I've never seen them in adobo sauce. Are you
>> sure you are not buying canned chipotle peppers (which do come in
>> adobo sauce)?
>>
>> Bob
>
>
> That's all that I've ever seen packed in adobo sauce too. And it sounds
> like even some of the sauce from them would singe her hubby.
>
> Next to standard sweet/bell peppers which have virtually no heat about
> the closest thing would be new mexican peppers but they can be difficult
> to find. Anchos are hotter. Both are under the heat level of jalapenos.
>



My experience has been that New Mexican peppers have unpredictable heat,
and anchos are always as mild as a bell pepper but with a complex flavor
(it reminds me of good chewing tobacco) that has no substitute.

Canned chipotle peppers vary in heat from one brand to another. Herdez
is my favorite, and they are one of the hotter ones.

Bob

zxcvbob wrote:

> Steve Calvin wrote:

>
> My experience has been that New Mexican peppers have unpredictable heat,
> and anchos are always as mild as a bell pepper but with a complex flavor
> (it reminds me of good chewing tobacco) that has no substitute.
>
> Canned chipotle peppers vary in heat from one brand to another. Herdez
> is my favorite, and they are one of the hotter ones.
>
> Bob

Well, learn something every day. The NM peppers that I've had have
always been very mild but I'm certainly no expert. I don't recall the
brand of chipotles' that are around here but they pack some heat to 'em.

The OP said that her husband didn't like heat so I don't think that
I'd go much above anchos on the scale, or if I did I'd go awfully
sparingly.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

zxcvbob wrote:

> Steve Calvin wrote:

>
> My experience has been that New Mexican peppers have unpredictable heat,
> and anchos are always as mild as a bell pepper but with a complex flavor
> (it reminds me of good chewing tobacco) that has no substitute.
>
> Canned chipotle peppers vary in heat from one brand to another. Herdez
> is my favorite, and they are one of the hotter ones.
>
> Bob

Well, learn something every day. The NM peppers that I've had have
always been very mild but I'm certainly no expert. I don't recall the
brand of chipotles' that are around here but they pack some heat to 'em.

The OP said that her husband didn't like heat so I don't think that
I'd go much above anchos on the scale, or if I did I'd go awfully
sparingly.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"