On 04/06/2013 02:56 PM, Opple0pad wrote:
> Poblano mostly. It just depends on what's fresh.

Hi Opple,

https://en.wikipedia.org/wiki/Poblano:

The poblano is a mild chili pepper originating
in the state of Puebla, Mexico. Dried, it is
called a chile ancho ("wide chile").

And I have a huge quart jar of Ancho powder. Thank you!

I am going to ask the Community farm if the have any fresh
ones come May. Maybe try growing some myself.

Thank you!

-T