How to Re-Hydrate Chiles-Tutorial
How to Make How to Re-Hydrate Chiles-Tutorial
- Usually when you buy dried chiles you will buy them in a cellophane package or on a rista and sometimes you can buy them in bulk. In either case you want to use chiles that are whole, not broken or split open. They shoud be tough, yet slightly bendable with no discoloration or light spots. They should also be uniform in color and evenly dried. Once you have picked out the best possible chiles, it is time to re-hydrate them for use in recipes.
- After you soak the chiles the water will be a brownish color like very diluted coffee. Depending on the chile, it may be bitter or it may have the chiles flavor in it, which may actually be similar in flavor to diluted coffee. If the water is bitter, discard it. If the water has a good flavor to it, you can use it in the recipe in place of any water that is called for. Or you can save it and use it to cook meats in or add it to other stews.
- In some recipes you can use the chiles once they have been re-hydrated. You can chop them up and add them as desired. You will most likely need one more step though. In the old days, rehydrated chiles were ground up using stone tools and then added to the dish. With modern conveniences we can do this with a blender. (A food processor will do a reasonable job, but may not get it as smooth as necessary. I have a mini-food processor that has a smaller blade and does the job as well as a blender, and it's easier to clean.)
You will need to add some liquid to the chiles to blend them properly. The liquid will depend on what you're making. For general use, plain water is fine. Or if it is not bitter, you can use some of the soaking liquid. If you are making a sauce with vinegar in it, use a portion of the vinegar from the recipe.
Blend or process the chiles and liquid into a paste and use as needed. It is also convenient to add your seasoning to the chile paste. Throw a couple of garlic cloves in and you can avoid having to chop the garlic separately.