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My "alternate" method of working with dried chiles: good or bad?

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My "alternate" method of working with dried chiles: good or bad?

elcoyotelocoatx | Dec 10, 2011 08:36 AM

Typically when I use dried chiles in a recipe, I dispense with the toasting/rehydrating and instead I will deseed them and then grind them into powder in a coffee grinder, adding the seeds if I want them to have more heat.

Because they are now in powder form, they incorporate quite easily into whatever I'm cooking: chili, enchilada sauce, etc.

Does anyone here have some thoughts on the advantages/disadvantages of this method? All opinions welcome, I'm not married to the technique!

Thanks!

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