Re: [CH] Chilaca Chiles
Dave Anderson (chilehead@tough-love.com)
Thu, 01 May 2003 10:39:28 -0700
Some might call it a senior moment, but I'm a lot younger than the real
curmudgeons on the list:-) Brent is absolutely correct and Pasilla should be
substituted for Guajillo in my post.
Of course, that complicates things even more, because in western Mexico and US
southwest, Ancho/Poblano chiles are incorrectly called Pasillas. See what started
when you asked what should be a simple question? Oh, and I also sell Pasilla and
Ancho seeds:-)
Dave Anderson
Tough Love Chile Co.
http://www.tough-love.com
> > According to my sources, Chilaca is the fresh form of Guajillo and
> > is seldom found fresh in the US. Guajillos are normally used dried.
> > It may be the ancestor of the New Mexico/Anaheim chiles, so you
> > might try using them.
>
> Interesting. Everything I've ever heard or read says chilaca is a
> long (6-10 inches), narrow (about 1 inch), dark green-nearly-black,
> thin-skinned chile which is the fresh "green" form of the chile called
> pasilla or chile negro when dried, which in that form is black in
> color, while guajillo is a completely different, smooth-shaped, red
> (when ripe), thicker-skinned chile that is about the same width but at
> most half as long as chilaca/pasilla.
>
> I can believe guajillo could be the ancestor of New Mexico type
> chiles, though, given their similarity in color, size, and shape.
>
> --- Brent