I LOVE very spicy food. So, when I was at Cost Plus and saw new dried chiles, I couldn't help myself.
But now I'm not sure what to do with them and whether the flavor will sync with the things I usually make (asian/thai stir frys and mexican food). Or - do I need to find regional recipes to best use the chiles? Please help if you know!
1. Birdseye Chilies - Super Hot - Product of Africa. Are these really hot? What are they good in?
2. Guajillo Chilies - Hot - Product of Mexico. Same questions.
3. Thai Chilies - Hot - Product of Thailand. I assume I just rehydrate these chiles and use them liek regular. I know to keep the seeds in to make it more spicy. Any other suggestions?
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