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saerah gray

(Steve Pope) fnord
:

> 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?
>
> Anchos are milder than (almost any) New Mexico chili, so yes you will
> end up with a mild enchilada sauce.
>

I have some dried guajillos, too, but I'm saving them for something
else. (chocolate mole, whenever I get around to it.)

The things you can find at Aldi are often surprising!

> I don't think there's much wrong with adding a fraction of
> tomato or tomato product to an enchilada sauce, so long as it
> does not dominate.
>

Yeah, I have used the bottled stuff, and it is way too "spicy tomato
sauce" for my tastes.

When I make things from scratch for the first time, I like them to be
"authentic", or at least close to it.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL