Hey Folks- First time caller here with what may be a remedial question. I'm working on a recipe that recommends a number of different kinds of chile powders; Ancho, Pasilla, New Mexican, and Cascabel. I can't seem to find some of these anywhere, but I can find the whole, dried peppers. Could it be as simple as grinding these peppers into powder?
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2/16/08 at 1:46pm