Re: [CH] Making chipotles

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Yes, and they made a MOST excellent powder.  I made a dry rub 
with the powder last night and grilled some steaks.  Hoo Boy!
Tim
 
> My best guess: what you smoked were probably ripe Fresno chiles.  
> About 2 to 3 inches long, tapering from an inch (or a bit more) 
> at the top to a pointy end, somewhat thin walled...?   Not quite 
> the same as jalapenos, but certainly acceptable when there's no 
> ripe jalapenos available from the garden and such aren't likely 
> to be found at the local grocery stores or farmer's markets... 
> 
> -- 
> Rich McCormack (Poway, CA) macknet@cts.com
> 
> Who is Rich McCormack?  Find out at...
> http://members.cts.com/crash/m/macknet/
> 

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