In a message dated 10/99 1:08:20 PM Eastern Daylight Time, dgoldenberg@sprintmail.com writes: << should I put (at least some) in the dryer after cutting them in half? Could make green Chile powder >> Same question, but I'm looking at an enormous number of Anchos that remain stubbornly black-green. They are beautiful but not even a hint of browning. Gareth the ChileKnight