How to Toast Dried Chiles
Chef Deborah Schneider, author of ¡Baja! Cooking on the Edge, says that dried chiles need to be toasted before using them in recipes like her ancho chile salsa. (If you’re cooking fresh peppers, check out this easy roasting method.) See more of Schneider’s basic Mexican cooking tips: how to core a pepper, how to make a quick salsa, how to core a tomato, a guide to Mexican dried chiles, and how to pit an avocado.