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.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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