Diy Dried Chiles Recipes

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DIY DRIED CHILES



DIY Dried Chiles image

Red chiles are the best for drying.

Provided by Chris Morocco

Categories     Bon Appétit     Chile Pepper     Spice

Number Of Ingredients 1

Assorted fresh red chiles

Steps:

  • Preheat oven to 150ºF. Arrange chiles in a single layer on a large rimmed baking sheet and roast until thoroughly dried out (they should still be slightly pliable when warm), 12-16 hours.
  • To make custom chile flakes, once cool, crush dried chiles in spice grinder or mortar and pestle.
  • Do Ahead
  • Dried chiles can be kept indefinitely. Store airtight at room temperature.

BEST EVER HOMEMADE CHILI POWDER



Best Ever Homemade Chili Powder image

This homemade chili powder is much fresher than what you get in the store (unless you live in New Mexico or Mexico). At my house, this chili powder would only make enough to put in one batch of chili!

Provided by wildheart

Categories     Tex Mex

Time 2m

Yield 1-3 serving(s)

Number Of Ingredients 9

3 tablespoons paprika
1 tablespoon turmeric
1 tablespoon dried hot pepper (of your choice)
1/2 teaspoon cumin (cominos)
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 dash salt
1 dash ground cloves

Steps:

  • Mix all ingredients together.
  • This keeps for months on the pantry shelf.

Nutrition Facts : Calories 101.8, Fat 3.9, SaturatedFat 0.7, Sodium 176.9, Carbohydrate 19.3, Fiber 9.8, Sugar 3.4, Protein 4.2

SALSA ROJA



Salsa Roja image

Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.

Provided by Jarrett Melendez

Time 45m

Yield Makes 4½ cups

Number Of Ingredients 10

1 large white onion, halved
4 medium plum tomatoes (about 12 oz.), halved
1-2 serrano chiles
4 garlic cloves
3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed
½ bunch cilantro, tough stems trimmed, coarsely chopped
Juice of 1 lime
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; plus more (optional)
½ tsp. ground cumin
¼ tsp. ground cinnamon

Steps:

  • Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
  • Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.

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