Roasting Chilli

Picture Showing Dried Chillies In Thailand

Getting more flavour from your chillis
In order to fully enjoy the flavour of your chillis, it is necessary to roast the them and remove the skin.

First, pierce the chile with a sharp knife or fork so that steam will be able to escape from the chile while you are roasting it. Then, place the chillis on a tray under the grill, where they should cook until black and blistered. Be sure to turn them often. When blistered wrap the cooked chillis in a damp towel or place in a plastic bag and let them cool enough to handle. Finally, when the chillis are cool enough, peel them and then they can be kept refrigerated for a couple of days. For long term storage, freeze in resealable plastic freezer bags, and pull them out whenever needed.

Dried chillis should be bought when they are supple like raisins and then kept dry, sealed in a container preferably refrigerated. Roasting dried chillis also greatly enhances their own flavour in many dishes, to roast one puncture the skin and place in a moderate oven for a few minutes, don’t over do it.

Rehydration of Dried Chillis
Cool and place chillis in a heat proof bowl, pour near boiling water over them. Cover, making sure that they aren’t floating, soak for approximately 20 to 30 minutes until softened. Reserve the soaking liquid as it can be used as a thinning agent or pureed with the pods.

After soaking;
Remove stems, scars, seeds and membranes
Puree the smoother medium skinned chillis and use in sauces, soups and stews
Puree, stuff, and shread wrinkly thin skinned chillis and use in just about everything,
Larger ones can still be stuffed and baked or deep fried.
Try shreading some of the milder ones and topping off salads or pizzas or little toast snacks.

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