[Table of Contents] [Previous] [Next;Time to take the Test] [Test]

PREPARING AND USING DRIED CHILES

BUYING DRIED CHILES ................. The best dried chiles are the ones that have been sundried, are clean and glossy, transparent and have retained their original bright colors. Most commercial dried chiles have been oven dried which results in a bitter taste which can be deadened a bit by re-roasting, soaking and then removing the skin if it is still present. Look for unbroken pods and no signs of small insects."Ristras" are strings of dried red chiles. When buying dried chile powders look for a singular bright color, if it is yellowish in color it usually indicates it has been ground with some of it's seeds, other spices or is old. Old powders are usually without much flavor and hotter than expected.

STORAGE OF DRIED CHILES ................. Dried chiles should be used within 1 year of production. Store in a cool and dry area or in a very tightly sealed jar in the refrigerator.. In fact dried chiles are not good candidates for successful storage because of their low acid level and that they were usually not perfect specimens to begin with Dired chile pods are preferred over the chile powders. Dried chile pulp and dried chile powder are hard to interchange because the powder has a more concentrated bite to it.

METHODS TO PREPARE AND USE .................

Depending on the recipe and/or the size of the chile-peppers the method used will be different. In general they can be crumbled, powdered, pureed or made into a paste.

SMALL SIZED CHILE-PEPPERS .................These are customarily just crumbled or crushed between the fingers and sprinkled over whatever it is you want to use them on.. The seeds are normally not removed when this is done. CANNED and PICKLED ................."Chipoltes, Jalapenos or Moritas" are used just as they come, out of the can or jar. No soaking is needed. Depending on the recipe and the chile being used, these can be effective fresh chile substitutes. If they come in "adobo" like the chipotles often do make sure to use the delicous sauce used to pack these smoky peppers. If they come in vinegar (pickled) do not rinse or you will lose flavor; the seeds may be removed if you feel it is necessary but it is best not to scape the veins. LARGE SIZED CHILE-PEPPERS ................. This is the most important of the methods you will need to master to make great salsas with dried chiles. THE 4 STEPS CLEAN # With a damp cloth or under running cool water remove the dust and dirt from the chiles. # Remove the stem if they are not going to be stuffed and then slit them and remove the seeds and veins. ROAST or TOAST # Using a dry pan gently roast the dry pod for about 3-4 minutes making sure to turn frequnetly for even results and not to scorch them. # They will puff and somewhat reconstitue themselves. # Your goal is to soften them if they are stiff and dry. # This step also imparts improved flaor and allows for easier skin removal if they are present. SOAK # After the pods have cooled down tear or cut the chiles if they are not going to be stuffed. # Soak in warm water for about 20 minutes. # Put about 6 chiles into a cup of water to soak # Save the soaking liquid as most recipes call for it's use as a thinning agent and for extra flavor and it is used to puree the softened chiles. PROCESS # Puree the softened chiles with the soaking liquid. # Do not make the paste too smooth as you will loose the chunkiness of the suace, and remember that texture is very important in salsas. # This "PASTE or PULP" is often fried in oil with other ingredients to yield a final hot chile base. # This base product spoils easily because of it's low acid level so it is often better to make the finished sauce and then freeeze it or use some of the additives mentioned in the previous section.