3 dif kinds of dry chiles (pasilla, mulato, guajillo) soaked, pureed, strained and then made my normal sauce with onions, garlic, cumin & oregano. Added some homemade stock and thickened with browned flour. I didn't taste the pureed chiles along the way (wish I had).
End result = tasteless with a very slight heat in the throat.
I did google and found differing opinions, one was that they did not have a good shelf life (under a year), others that said dry chiles last a very long time, and some that recommended refrigerating the chiles for storage. These chiles (ordered from a spice co online) were certainly older than a year but def not older than 2-3 yrs.
Question is: Do dry chiles lose (all) their flavor over time? So sad, the sauce looks really good:( but is totally tasteless.
Any recs for online chiles retailers with a good turnover would be appreciated.