How To Rehydrate Dried Chiles
Rehydrating dried chili peppers is simple. Dried chili peppers offer a deliciously intense flavor to your meal in a way that fresh chili peppers wouldn’t. The process of drying them changes their flavors, deepening them. Dried peppers can be grounded into powders for widely used seasoning blends, but rehydrating them, they can be incorporated into sauces, soups, stews and so much more!
Dried Chiles Ratio:
- Chile de Arbol: Packed with heat
- TIP: Wear gloves. Don’t touch your face.
- Ancho: Dried poblanos - mild heat
- Guajillo: Lower mid-heat level. The tough papery skin is red to dark red and takes longer to rehydrate than most peppers. It is not generally used in its fresh form.
- Pasilla: Generally mild, it can sometimes surprise with a little heat.
- TIP: Pasilla is commonly confused with the Ancho Chile. In its fresh form, it is known as the chilaca. pepper.
Rehyradating Dried Chili Peppers
Any Dried Chili Pepper:
Chile de Arbol
Scoop out the insides of the dried pods.
Optional step: Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side.
Set peppers into a bowl of boiling water. Make sure to use just enough water to cover the peppers. Cover and allow to sit for 15-20 minutes.
Remove from water and use as needed.
Note: The water used to rehydrate the peppers is useful for multiple recipes!
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