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Tips to Rehydrate Dried Chillies

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Dried chilies are often available in packets or in bulk. Good quality whole red chilies are tough but not broken or split. They should be malleable and evenly dried with no discoloration. Once your bag has the best red chilies, it is now time to rehydrate them so that you can use them in your cuisine.

Here are the steps that you must follow to rehydrate Dried Chillies at home.

Remove all Stems and Seeds

Start by removing the stem from red chilies. The next step is to slit them open and shake the seeds out. You can use spoons to scrape off all the remaining ones.

Roast the Chilies

Once the seeds have been discarded, place the chilies on a hot or medium hot griddle and roast them for up to four minutes. Remember to keep turning them from time to time to prevent them from burning. However, if they do somehow burn, then you should discard those and keep the lightly roasted ones for your further steps.

Soak the Charred Chilies

Place the chilies in a bowl of hot water after roasting them as instructed. You would need to keep them soaked for up to 30 minutes based on their thickness. If you notice that they are floating up to the surface, use a spoon to submerge them under water.

Discard or Use the Soaking Water

After soaking them for about half an hour, the water would have taken on brownish color. You can discard the water if it is bitter. However, if it has good flavor, you can use it for your recipes. You can also preserve it to use them in soups or stews.

Chilies Puree

Once the chilies have been rehydrated, they can be used directly for your recipes. However, you can also chop them up and use them as per your recipe requirements. Another option is to ground the soaked rehydrated chilies to be used in recipes as a paste. You can either use a stone pestle or a food processor/blender. If you need a smooth paste, then it is better to use a mini food processor or a blender as your regular food processor will leave the chili paste coarse. You can also add some water to this concoction to make a thinner paste. Some people prefer to use plain water while others use the soaking liquid. It completely depends on the recipe and hotness required. If your recipe has vinegar, then you can use some of that as well.

For added flavor, you can also use some additional seasoning such as garlic cloves. You can simply add it to the mix and let the whole concoction blend together in a mixer rather than cutting the garlics separately. You can avoid additional work and also allow the flavors to mix together properly.

These simple steps will allow you to get the most wholesome flavors of chili in your dish and make delicious.

Author Bio:

Rayn Scott is a designer,food blogger and entrepreneur. When not designing or blogging up a storm, he’s out in the garden teaching himself about permaculture and self-sustainability.Likes food and cooking it.

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