hahaha mecdave, I'm glad somebody understands. ;-) I tell him it's like trying to feed a 5yr old. haha, I used to make Campbell's Tomato soup with milk, that's how my parents made it. ;-) Thanks for the site, it looks interesting, I'm always up for trying something new. Hey Kevin, yeah, I have a ton of dried (pasillas, anchos, guajillos so I'm good) but it just seemed like such a waste to not use fresh if you have them on the vine. Never used fresh guajillos? I use them in chili. While I've got your attention, didn't you say awhile back that you made mole sauce, but not the long drawn every ingredient known to man version? If so, how do you make your mole? I want to make it but not have to buy out the store and spend all day. I have got a good variety of Oaxaca peppers and I'd like to make some mole. Guess I gotta dry them first, huh? Pam

Don't travel to the southwest to get seeds, just go to www.nativeseeds.com and you'll get the best available. 4" should be fine for stuffing, like with some cheese. Yum. Or you could dry & grind and make sauce. Sautéed and in tacos isn't a bad idea.

Oh sure, cheese is good. I almost always add a bit of cheese to my tortilla soup; pepper jack, Monterey, Havarti...whichever is handy. It helps to blend the flavors. I have no idea if the red is milder or hotter than the green; typically green is spicier, but with commercial stuff it could be just different in flavor rather than heat. I haven't had red sauce since my favorite Mexican restaurant lost their lease 15 years ago. I always ordered the three different enchiladas. They came with three different sauces--2 reds and one green. All were delicious. Gosh, I miss that restaurant!

My tomatillos are finally producing, so I'm ready to try this, but I have a few questions. First, what is a long green chili? My local stores label everything and nothing has that particular designation. (Pretty sure it's not a Thai pepper, which is long and green, ha ha). Also, is this hot or mildly spicey? I have folks in the family that go both extremes in my house. There is a Farmer's Market this week and one of the vendors has the most wonderful selections of peppers ever... if I just knew what to look for! Thanks!