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Joe

Yes, the seeds you take out of the toasted chiles. You save 1 Tbs. of them (or more if you like)

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Posted to Thread #26341 at 9:00 pm on Jul 13, 2014

and toast them on their own.

As I understand it, most of Mexico and southwest US call the common dark green, heart shaped chiles "chiles poblanos," and the dark brown dried version of the same "anchos," but in both Califonias, they are often called "pasillas," fresh or dried.

Meanwhile, what Californians call "Chile Negro," a dark brown, dried finger-shaped chile, is called "pasilla" everywhere else.



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