Products

Dried Chile Japones (Don Enrique® Brand)

Also known as: Dried Red Chiles, Japanese Chile

Category:

Seasonality:

All Origins
Mexico
USA

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

Uses:

Extremely popular is Asian cuisine, Japones chiles are native to Mexico but play an important role in Szechwan cooking. Often steeped in vegetable oils to release their flavor, these tiny, thin, fiery-hot red chile peppers can be found in stir-fries and sauces. Melissa’s dried chiles, sold under the Don Enrique label (Melissa’s own line of Latin items), have a more distinctive taste than the same versions sold fresh since the process of drying chiles also brings out their flavor.

Selection, Storage & Handling:

Melissa’s Dried Chiles are hand-selected for excellent quality. Choose whole, unbroken chiles with deep color and a fresh scent. Store in an airtight container in a cool, dry, dark place for up to six months or more.

Dried Japones Chiles from Don Enrique may be used whole or ground, roasted, browned whole or broken, in a dry pan or hot oven, or finely minced and added to breads, barbecue sauces, and relishes. Using rubber gloves when working with these chiles can help avoid any painful burning of the eyes or skin.