Dried Ghost Chiles
Cultivated in Northeast India, these peppers, also known as “poison peppers,” are frighteningly hot! With an average rating of 1 million Scoville units, Ghost Chiles should be used with caution, but they’re perfect if you’re looking for a searing heat that’ll make you sweat. Just remember: a little goes a long way!
Rinse chiles in plenty of cold water, draining well and letting them air dry. Wash hands thoroughly after handling and avoid eye contact!
Toast chiles–whole or in strips—in a medium skillet for 15-30 seconds on each side. When you get a nice roasted pepper aroma and start to see some darkening, your chiles are toasted and ready to be ground!
Pour hot water over dried chiles and steep for up to half an hour or until soft and supple. Steeping times will vary by chile variety and size. On average, one half ounce of dried chiles reconstitutes into two ounces of hydrated chiles.
To keep dried chiles fresh, store them in an airtight container in the pantry, or for longer lasting shelf-life, in the freezer.