Cooking with Dried Chile Peppers

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Cooking with dried chiles is like unlocking a new taste bud. Stirring peppers from their dried slumber awakens uniquely savory, sweet, spicy, and fruity flavors that aren't found in their fresh forms. Rehydrating whole dried chiles is an essential part of authentic Mexican and southwestern cuisine that dramatically enhances your favorite recipes for salsa, chili con carne, beans, and stews.

Roasted Tomato Salsa Toasting the dried chiles and roasting the fresh vegetables gives this salsa a special depth of flavor. This salsa truly completes any steak taco, but will disappear just as fast next to a bowl of tortilla chips.

Guajillo Chiles A workhorse with a lot of dazzle, according to Chicagoan Rick Bayless, guajillo chiles are bright, tangy, and spicy-sweet. Their flavor makes them ideal for fish and chicken dishes. In Spanish, their name means "little gourd," a reference to the rattling sound their seeds make when these peppers are dried whole. Chile de Arbol From Spanish for 'tree-like' in reference to the way the plant branches as it grows, this small, bright red pepper is an icon of Mexican culture. These peppers are dried in decorative garlands called ristras. Essential in Thai curries and burnt chili paste, these peppers mature from green to red and retain their bright color when dried.

Ancho Chiles Ancho chile peppers have a rich, raisin-like flavor that's often associated with the flavor of Texas-style chili dishes—this is because chili con carne is principally made with ancho chile peppers. Ancho chiles are a common base ingredient for Mexican dishes, chili, mole sauce, and meat marinades. Carolina Reaper Chiles These aren't chile peppers, these are cherry-sized atom bombs. Carolina Reapers are the hottest chile pepper available to the public. Their fruity flavor makes them a great addition to homemade hot sauces and jellies. You can add a whole pepper right to a pot of chili, just be sure to remove it later!

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