Description
Add to sauces, soups, and stews.
Rehydrate by soaking in warm water for about 20 minutes (but not longer or they can become bitter), then chop as desired.
Toast the chiles in a dry pan for added depth of flavor before grinding.
Sometimes the dried version seems hotter than the fresh version and other times the fresh pepper appears to be hotter. Red chiles are one of the most common ingredients in Mexican food. Chiles grow well in hot climates.
