So, I am really trying to experiment w/ new flavors, new ingredients and new recipes lately. And, at the same time, trying to figure out what I like and don't. But to do this, I have to have a better understanding of the ingredients I am buying and working with.
Example- I don't fully understand the difference between poblano peppers and chipotle peppers. What do they taste like? What is the heat like? Clearly they are used for different purposes. I have chipotle in adobo that I am a bit timid to use. I know that dried poblanos are called anchos. But that's kind of all I know. I know I really like mole sauce which I believe has poblanos in it.
Please pardon my ignorance and help me out....What do I need to know to use these effectively and optimize their purpose? I understand Asian spice, but not this kind of spice.