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ancho chilies substitute
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 |
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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 |
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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 > bit in, he has a problem and the recipe lacks flavor although still > has the heat. Is there anything I can substitute that is milder? If you want the flavor of the pepper but not the heat of the pepper, use green or red bell peppers. That's as close as you can come. --Lia |
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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 > bit in, he has a problem and the recipe lacks flavor although still > has the heat. Is there anything I can substitute that is milder? If you want the flavor of the pepper but not the heat of the pepper, use green or red bell peppers. That's as close as you can come. --Lia |
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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. I think you are talking about chipotles, and no, there really isn't a substitute. That's because chipotles are smoked. With most chiles, you can substitute a milder one without hurting things too much, although it may affect the flavor as well as the heat. Anchos, which you actually mention, are among the mildest chiles. They don't come in sauce, but usually dried or ground. Fresh, they are called poblanos. Brian |
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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. -- 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?" |
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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. -- 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?" |
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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 |
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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 |
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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?" |
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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?" |
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Katra wrote:
> In article >, > (Liz) wrote: > > > So many recipes recently call for ancho chilies in adobe sauce. My > > husband can't tolerate anything so hot. > Bell Peppers? > > Poblanos???? Those would be my choice personally. :-) Fresh chiles really aren't a substitute for reconstituted dry ones. And Anchos are just dried Poblanos. Brian |
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Katra wrote:
> In article >, > (Liz) wrote: > > > So many recipes recently call for ancho chilies in adobe sauce. My > > husband can't tolerate anything so hot. > Bell Peppers? > > Poblanos???? Those would be my choice personally. :-) Fresh chiles really aren't a substitute for reconstituted dry ones. And Anchos are just dried Poblanos. Brian |
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In article >, "Default User"
> wrote: > Katra wrote: > > > In article >, > > (Liz) wrote: > > > > > So many recipes recently call for ancho chilies in adobe sauce. My > > > husband can't tolerate anything so hot. > > > Bell Peppers? > > > > Poblanos???? Those would be my choice personally. :-) > > Fresh chiles really aren't a substitute for reconstituted dry ones. And > Anchos are just dried Poblanos. Anchos are really quite mild. Are you sure that you have been using anchos, and that there isn't anything else in the recipe that is adding hotness? Of course, some people just don't like any hotness at all. Although paprika is not usually called a pepper, it really is, and it is usually quite mild. Penzeys sells two kinds of mild paprika (don't get the other, it's hot): http://www.penzeys.com/cgi-bin/penze...yspaprika.html They also sell a dried red bell pepper, although I would guess it would change the flavor considerably: http://www.penzeys.com/cgi-bin/penze...llpeppers.html -- Dan Abel Sonoma State University AIS |
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In article >,
"Default User" > wrote: > Katra wrote: > > > In article >, > > (Liz) wrote: > > > > > So many recipes recently call for ancho chilies in adobe sauce. My > > > husband can't tolerate anything so hot. > > > Bell Peppers? > > > > Poblanos???? Those would be my choice personally. :-) > > Fresh chiles really aren't a substitute for reconstituted dry ones. And > Anchos are just dried Poblanos. > > > > Brian Anyone ever try to dry/roast bell peppers??? I wonder what they would be like? -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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In article >,
"Default User" > wrote: > Katra wrote: > > > In article >, > > (Liz) wrote: > > > > > So many recipes recently call for ancho chilies in adobe sauce. My > > > husband can't tolerate anything so hot. > > > Bell Peppers? > > > > Poblanos???? Those would be my choice personally. :-) > > Fresh chiles really aren't a substitute for reconstituted dry ones. And > Anchos are just dried Poblanos. > > > > Brian Anyone ever try to dry/roast bell peppers??? I wonder what they would be like? -- K. Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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Dan Abel wrote:
> In article >, "Default User" > > wrote: > > > Katra wrote: > > > > > In article >, > > > (Liz) wrote: > > > > > > > So many recipes recently call for ancho chilies in adobe sauce. > > > > My husband can't tolerate anything so hot. > > > > > Bell Peppers? > > > > > > Poblanos???? Those would be my choice personally. :-) > > > > Fresh chiles really aren't a substitute for reconstituted dry ones. > > And Anchos are just dried Poblanos. > > Anchos are really quite mild. I agree. > Are you sure that you have been using > anchos, and that there isn't anything else in the recipe that is > adding hotness? You seem to be addressing me, but I'm not the original poster. Most of us have assumed that she meant chipotles, as those are pretty hot and come packed in adobo like she said. Brian |
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Dan Abel wrote:
> In article >, "Default User" > > wrote: > > > Katra wrote: > > > > > In article >, > > > (Liz) wrote: > > > > > > > So many recipes recently call for ancho chilies in adobe sauce. > > > > My husband can't tolerate anything so hot. > > > > > Bell Peppers? > > > > > > Poblanos???? Those would be my choice personally. :-) > > > > Fresh chiles really aren't a substitute for reconstituted dry ones. > > And Anchos are just dried Poblanos. > > Anchos are really quite mild. I agree. > Are you sure that you have been using > anchos, and that there isn't anything else in the recipe that is > adding hotness? You seem to be addressing me, but I'm not the original poster. Most of us have assumed that she meant chipotles, as those are pretty hot and come packed in adobo like she said. Brian |
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In article >, "Default User"
> wrote: > Dan Abel wrote: > > Are you sure that you have been using > > anchos, and that there isn't anything else in the recipe that is > > adding hotness? > > You seem to be addressing me, but I'm not the original poster. Most of > us have assumed that she meant chipotles, as those are pretty hot and > come packed in adobo like she said. I thought it was clear from the context that I was addressing the OP, but I agree that it's a bad idea to make assumptions on newsgroups. And I never guessed that she actually meant chipotles, although going back and reading it, that makes a whole lot more sense than "anchos". -- Dan Abel Sonoma State University AIS |
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: Anyone ever try to dry/roast bell peppers???
: I wonder what they would be like? That's called "paprika". |
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: Anyone ever try to dry/roast bell peppers???
: I wonder what they would be like? That's called "paprika". |
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In article >, wrote:
> : Anyone ever try to dry/roast bell peppers??? > : I wonder what they would be like? > > That's called "paprika". The heat level may be similar, but I believe that the pepper is different. Here is an article with pictures of several types of paprika peppers (and others also): http://www-ang.kfunigraz.ac.at/~katz...?Caps_ann.html -- Dan Abel Sonoma State University AIS |
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In article >, wrote:
> : Anyone ever try to dry/roast bell peppers??? > : I wonder what they would be like? > > That's called "paprika". The heat level may be similar, but I believe that the pepper is different. Here is an article with pictures of several types of paprika peppers (and others also): http://www-ang.kfunigraz.ac.at/~katz...?Caps_ann.html -- Dan Abel Sonoma State University AIS |
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Dan Abel wrote:
> In article >, "Default User" > > wrote: > > You seem to be addressing me, but I'm not the original poster. > I thought it was clear from the context that I was addressing the OP, > but I agree that it's a bad idea to make assumptions on newsgroups. Well, it was the context that gave me problems. Your bit came directly after comments that I'd made. Had you followed the nested quotes from her original message, that would have been clearer, or preferably say something like, "To the original poster . . ." No big deal, just wanted to make sure we're all together  Brian |
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"Katra" > wrote in message ... > In article >, > wrote: > > > : Anyone ever try to dry/roast bell peppers??? > > : I wonder what they would be like? > > > > That's called "paprika". > > > > Dried Bell Peppers are Paprika??? > > You sure? > -- > K. > > Sprout the MungBean to reply > > "I don't like to commit myself about heaven and hell > see, I have friends in both places." --Mark Twain Not generally bell peppers, but sweet peppers. Here's some good info. http://www.theepicentre.com/Spices/paprika.html. Scott. |
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"Katra" > wrote in message ... > In article >, > wrote: > > > : Anyone ever try to dry/roast bell peppers??? > > : I wonder what they would be like? > > > > That's called "paprika". > > > > Dried Bell Peppers are Paprika??? > > You sure? > -- > K. > > Sprout the MungBean to reply > > "I don't like to commit myself about heaven and hell > see, I have friends in both places." --Mark Twain Not generally bell peppers, but sweet peppers. Here's some good info. http://www.theepicentre.com/Spices/paprika.html. Scott. |
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: "Katra" > wrote in message
: ... :> In article >, :> wrote: :> :> > : Anyone ever try to dry/roast bell peppers??? :> > : I wonder what they would be like? :> > :> > That's called "paprika". :> > :> :> Dried Bell Peppers are Paprika??? No, paprika is a variety of dried bell pepper. :> You sure? :> -- :> K. :> :> Sprout the MungBean to reply :> :> "I don't like to commit myself about heaven and hell > see, I have friends : in both places." --Mark Twain : Not generally bell peppers, but sweet peppers. Here's some good info. : http://www.theepicentre.com/Spices/paprika.html. : Scott. I was being somewhat facetious, but technically accurate. The sweet pepper that paprika is made from is a variety of bell pepper. And both varieties are of the Capsicum annuum species. So yes, you'd get paprika. |
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