Dried Chiles

Please post what you do with them in this thread. I have been muddling my way thru various recipes but honestly haven't a clue if what I am doing is what I am supposed to be doing! Any tips will help.

What kind of recipes are you using them for? I find for most recipes just chopping finely (I use sissors) and chucking them in at the appropriate time works. For some things you may need to soak them though (eg chilis releno)

I mainly use for salsas and sauces - so I have been either rehydrating them in a bowl of hot water and/or toasting them lightly on a dry pan, before sticking them in the blender.

I just checked my Mexican cookbook & it recommends either grinding or soaking dried chilis before use. I'm far too lazy for that though. I use fresh chilis or jalapenos from a jar or can  if I'm making a tomato salsa, but if you're using dried for that I would definitely soak them first. I use the dried ones in cooking and mostly I chop and fry them in a little olive oil with my onions, garlic or whatever.

I just chop the dried chilis for salsa and throw them in, but I let the salsa sit for at least 4 hours/overnight.  I sometimes toast chilis, but the smoke is really irritating!  (Yes, I know... toast, not burn... )

i soak them in hot water and add them to whatever, as if they were fresh.

i have also ground them up in a mortar & pestle to make chilli powder.

I tried grinding them up for chili powder using a coffee grinder - didn't really like the results of that, but it's one option.

Next time, I will soak them until they've soft & then maybe whiz them in the blender as part of a sauce.  I am sure that I have a general recipe for red chili sauce (spicy hot New Mexican style sauce).

What kind of chiles are they?  Arbol, pasilla/poblano, habanero, california... there are so many varieties!

Arbol chiles, chopped in a food processor and mixed with some water, salt and lime makes a good, smokey sort of sauce.  They're also good chopped and put in a neutral oil for chile oil.

Mmmm... chiles! 

Mexican is good, but  I mostly use them in schezwan stirfrys.

What kind of chiles are they?  Arbol, pasilla/poblano, habanero, california... there are so many varieties!

Arbol chiles, chopped in a food processor and mixed with some water, salt and lime makes a good, smokey sort of sauce.  They're also good chopped and put in a neutral oil for chile oil.

Mmmm... chiles! 

I actually put chillies on everything: dried, fresh, you name it. This thread is making me hungry.

But definitely agree with OurLass: many varieties for different purposes. I love any kind of food that one can put chillies in.

I think a few cookboks from around the world may be able to advise you on various uses. I hesitate to advise you because I have been told that not everyone likes things to my taste, alas!