/ck/ - Food & Cooking

>>8096889
Take your favorite dried chile pepper below:
ancho OR pasilla OR guajillo
Slice into thin rings with scissors (or lengthwise into strips)
Into small nonstick or cast iron, put in a little coating of olive oil, heat to medium, sprinkle in the dried chile rings, tossing with a fork to evenly toast until slightly darkened and puffy. (Don't burn them!) Remove to paper towels. Take oil off heat to cool.

Use chile peppers when cooled to top chili, soups, even popcorn. Use the oil as desired too! These chilies vary in heat, from sweet-hot and raisin-like to pretty damn hot. Experiment as you wish. Try anchos first if new to dried chilies. Also yummy folded into a quesadilla with grilled onions, or on top of eggs, omelettes. Use the oil to warm your corn tortillas with a quick pass over the cast iron to soften up before filling.