Jeni Wright, Eric Treuille, Le Cordon Bleu

Rehydrating Dried Chillies

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top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Use dried chillies as a substitute for fresh chillies in cooking. They can be crushed or simply crumbled (with or without the seeds), or soaked and ground into a paste as here.
  1. Spread dried chillies out on a baking sheet and toast them under a hot grill for 3-5 minutes, turning them frequently.

  2. Transfer chillies to a bowl and cover with warm water. Let stand for 1 hour.

  3. Drain the chillies and rind them to a paste in a pestle and mortar, then rub the paste through a sieve to remove the skins.