RE: [CH] Got Chile In The Mail!
T. Matthew Evans (matt.evans@ce.gatech.edu)
Thu, 27 Mar 2003 16:35:32 -0500
Negro chiles are true pasillas -- i.e., dried chilacas. In northern Mexico
and California where poblanos and anchos are (incorrectly) referred to as
pasillas, a pasilla is called a negro.
The negro chile is mild, with complex fruit flavors -- dried berries,
mostly. It is less smoky than a mulato, but with similar complexity as an
ancho (but without the plum/raisin tones). The pasilla (negro), ancho, and
mulato form what has been referred to as the "holy trinity" of Mexican
chiles, often serving as the base for many of the dark moles.
Coincidentally, there is a smoked chile from Oaxaca called the "chile
pasilla de Oaxaca", which bears no relation to pasilla, negro, or ancho. I
do not know what the fresh form of this chile is, but it is larger than a
chipotle meco, with the coloration of a chipotle colorado. It is hotter
than a chipotle, with complex, full-mouth heat and herbaceous flavors. It
is very difficult to find, but if you ever see some, buy it.
Matt
-------------------------------------
T. Matthew Evans
Graduate Research Assistant, School of CEE
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
-------------------------------------
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of RisaG
> Sent: Wednesday, March 26, 2003 7:40 PM
> To: chile-heads@globalgarden.com
> Subject: [CH] Got Chile In The Mail!
>
>
> Well, I got a box today that I was waiting for. I did
> know that there were some chiles in it (dried) but
> didn't know what kinds my friend was sending me.
>
> She sent me 6 bags -
>
> New Mexican Hot
> Puya
> Guajillo
> Pasilla
> Negro
> California
>
> 4 of the bags got crushed by the car as Steve drove
> over them! Didn't know they were there (either did I).
> The other 2 bags got here just fine, no crushing.
>
> What I want to know is...what kind of chiles do you
> think the negro chiles are? I thought that pasilla
> were called negro in CA. Am I wrong? Then why do I
> have negro and pasilla?
>
> My friend lives in Las Vegas during the winter and
> then comes back to RI where she lives the rest of the
> year. While she is in Las Vegas, she takes at least
> one trip into CA. While there, she stocks up on dried
> chiles for herself and me. Every year she sends me a
> box with at least 2-3 bags of dried chiles. This time
> she sent me 6. Yikes. She sets me up for the rest of
> the year because I don't use dried chiles that often.
>
> Anyway, right before she leaves for RI, she sends me a
> box. It came today, in the rain. Horrible rain. Why
> didn't my mail lady throw it on my porch where it
> would've been dry? Why didn't she ring my doorbell to
> let me know the box was in front of the garage?? I
> wish she had done one or the other.
>
> Anyway, what are the negro chiles? Anyone in the CA
> area, let me know.
>
> RisaG
>
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