Look for chilies with firm, unblemished skin and an even color.
Dried red chili pods combine fiery heat with grassy and fruity notes that lend complexity to a wide array of dishes. If kept dry and away from light, these pods last just about forever, which also makes them economical. However, for those unfamiliar with dried chilies, working with them can seem daunting. A little information can pave the way to a wonderful spicy food.
Instructions
1. Put on your food service gloves before touching the chili pods. Capsaicin, the naturally occurring chemical responsible for a chili's heat, tends to stick to skin and can cause intense pain if it gets into your eyes or nose. Wearing gloves keeps capsaicin off your hands and fingers.
2. Cut off the top of each pod and shake out the seeds, and discard them. Since the seeds are the hottest part of any chili pepper, removing them prevents your food from becoming too spicy. However, if you really like very hot food, you can add 1 or 2 tsp. of seeds to your recipe.
3. Cut the pods into small pieces no more than 1/4 inch square. Cutting into small pieces allows the pieces to distribute evenly through the recipe. By doing this, you won't end up with a recipe that's hot on one side and mild on the other.
4. Transfer the chili pieces to a small bowl and allow to soak for five to 10 minutes. Soaking dried peppers in water rehydrates them and helps liberate flavorful oils so you'll get maximum flavor out of the chillies.
5. Replace jalapenos or dried red chili flake with chopped peppers. To replace a jalapeno, use a half tsp. soaked red chili pods per each jalapeno your recipe calls for. To replace red chili flakes, use a one to one replacement ratio. For example, if a recipe calls for 1/4 tsp. dried red chili flake, use 1/4 tsp. soaked red chili pods.
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