Originally Posted by GLC
No. I meant that the fresh peppers have to be well dried so the skin can char quickly.
Although for chili, I buy assorted dried peppers and powder them. The skins are so brittle that they also powder. There are some visible specks, but that adds to the visual appeal of the dish. I find this produces a better flavor than bottled chili powder. I should add that you have to have, as I do, a grocer with bins of several types of dried peppers.
i started grinding my own dried chilis (ancho, chipotle, thai dragon, cayenne, mulato, etc.) a few years ago to make chili powder for "chili".
it makes a huge difference.