Cooking With Dried Chilies
Chile Pepper Substitutions
1 Dried Chipotle equals 1 t Powder
1 Dried Habanero, or De Arbol equals 3/4 t Powder
1 Dried Ancho or Pasilla equals 1 T Powder
1 Dried New Mexican equals 1 T plus 1 t Powder
These are approximations since the individual sizes of these peppers can vary
Reconstituting
Place the chiles in hot water for 20 minutes. Remove softened chilies and discard the stems. Depending on the recipe, you may want to discard the seeds as well. Dice or leave whole as per recipe.
Toasting
Toasting chiles will intensify their natural flavor. Toast chiles on a hot skillet but make sure you do not burn them. When chiles become pungent, remove them immediately and cut out the stems. Place the chiles directly in sauces or purée them in a blender with 2 T water.
Grinding
Grind whole chiles in blender or coffee/spice grinder to make pure chili powder. Use this method to create your own blends of chile powder as an alternative to the store bought chile powders. This way you will get the exact flavors and heat levels you are looking for without all of the unwanted spices that are found in commercial chile powder such as garlic, cumin, etc.
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