Is it hot in here or is it these chiles?
. For the purposes of this article, we are using the names most commonly found in U.S. supermarkets, which are generally the Mexican designations. We are also including photos of both fresh and dry chiles, to help you correctly identify them.Fresh chiles should be bright, firm, and crisp . As they sit on the market shelf, they will start to get soft, and start to wrinkle and discolor. Keep in mind, when choosing, that.
Look for dried chiles that are soft, pliable, and deeply colored . They should be fragrant, and should feel like a raisin or prune—firm but fleshy. If you find chiles that are dry, dusty, or brittle, they are probably old and will have little flavor. Leave that store immediately! Store your dried chiles in an airtight container or resealable plastic bag. For extended storage, freeze in airtight containers or freezer bags, and let the chiles come to room temperature before using, about one hour.
Dried chiles are generally picked and dried when they are red and fully ripe, so they tend to be more complex in flavor —fruitier, sweeter, and more floral. Green chiles will go black when dried, while red chiles will dry a dark brick red in color.Most recipes will specify what type of chile to use and how to treat or prep it, but here are some general guidelines. When it comes to seeds, those in larger chiles tend to be harder, and more woody and tannic, and should be removed before using the chile. Many larger chiles also have very tough skin.
If you have difficulty finding the dried version of a chile, you can substitute the powdered equivalent—ancho powder, chipotle powder, etc. Check the ingredient label to ensure that the powder is pure dried chile and not cut with salt, spices, or other chiles. Use one tablespoon of powder per whole chile, adding more as necessary. For hotter chiles, such as chipotle, use one teaspoon per whole chile.
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