Dried Chilies

Dried chilies add a depth of color and flavor to foods that is extremely different from fresh chilies. With the drying process comes a slight fermentation, which intensifies the flavor. As the chilies are dried, their color darkens and evolves. Chefs dry roast them, toast them in a pan, or fry them before incorporating them into soups, stews, or other dishes. Sometimes they’re pulverized before use. In most cases, cooks reconstitute dried chilies by soaking them in room temperature water for thirty minutes or longer. Reconstituted chilies can be used to make spice pastes, purées, or seasoning blends. I always use cool water to reconstitute dried chilies, as warm or hot water leaches out too much flavor.