How to Toast Dried Chiles
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Published February 13, 2009
Hmm. Sometimes you want to rehydrate them, not toast them. Other times the toasting takes place during cooking, such as in a stir fry.
So, while the technique shown is good, I think that the statement that "all chiles need to be toasted" is somewhat overstating the case.
Hmmm, I prefer a different way that I've seen elsewhere (Rick Bayless?).
- Cut the stem end off and slit down one side so you can flatten out the chile. Empty out the seeds; removing veins is optional.
- Press the chile skin onto a hot skillet with a spatula, flipping occasionally.
- When the *inside* changes color (which should be pretty quickly) you are Done.
Now, you can cut the chile into...+READ
Hmmm, I prefer a different way that I've seen elsewhere (Rick Bayless?).
- Cut the stem end off and slit down one side so you can flatten out the chile. Empty out the seeds; removing veins is optional.
- Press the chile skin onto a hot skillet with a spatula, flipping occasionally.
- When the *inside* changes color (which should be pretty quickly) you are Done.
Now, you can cut the chile into shreds with your Kitchen Shears before soaking, blending and straining.
Finally, wash your hands with liquid soap.-COLLAPSE
Hope she doesn't put rub her eyes after doing that.