Dried Japones Chiles
Common in Latin American and Caribbean cuisines, as well as Asian cooking, Japones Chiles provide a bright, tangy heat that is a perfect complement to curries, stir-fries, chutneys, and salsas. With a rating of 15,000-30,000 Scoville units, they’re just fiery enough to make your weeknight dinner unforgettable.
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.