Thai-style toasted chile: dried red chiles roasted until very dark reddish brown, cooled and ground to the size of red pepper flakes.
Untested: not yet made in this kitchen. It is here for the Peppers and Hot Sauce pages and is adapted from the source named in the Notes.
Ingredients
- 2 cups dried red chiles, such as Thai, de árbol, or japones
Directions
- Preheat the oven to 350 °F, turning on the hood fan if there is one. Spread the chiles on a sheet pan in a single layer.
- Roast the chiles about 6 minutes, checking them halfway through; they are done when they change color from red to a very dark reddish brown. Let them cool completely.
- Grind the chiles in a mortar until they are the size of red pepper flakes, or use a spice grinder or a dry blender on high for 10 to 15 seconds.
- Store the chile in an airtight container for about 3 months, or longer in the freezer.
Notes
Source Adapted from Pepper Teigen, “Roasted Chile Powder,” Bon Appétit and Epicurious (2021). It makes about 1 cup.
Powder or flakes The recipe is titled a powder but grinds the chiles only to flake size. It is a toasted Thai-style chile, not a raw cayenne powder.
The dish The Peppers and Hot Sauce section (/hot-sauce/) covers drying and grinding chiles, and the toasted chile of the Thai table.
The photo The photograph shows chile powder beside dried red chiles, not this exact recipe.