Dried Chiles require a little preparation in order to make them usable in a recipe.
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First, wash chiles and cut off the stem. |
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Slit the chiles lengthwise and remove the seeds and veins.
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Preheat a griddle or small saucepan over a medium heat.
Roast the chiles on both sides very lightly. Ensure not to burn them as this will produce an acrid taste.
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Next, allow the chiles to soak in hot water for 20 to 30 minutes.
Drain chiles and then grind into a paste in a blender.
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Pass them through a wire mesh strainer to remove any bits of skin. |
