Daily Kitchen Note
Whole dried chiles can make a sauce more aromatic and less gritty than stale powder. Toast them until fragrant and pliable, simmer until tender, then blend with the cooking liquid.
How to Toast, soften, and purée dried chiles
- Remove stems and seeds from pliable dried chiles; wear gloves if you are sensitive to capsaicin.
- Toast a few chiles in a dry skillet over medium heat, tossing occasionally, until fragrant and pliable, about 3 minutes; do not scorch them.
- Simmer the toasted chiles in water or stock until completely tender, about 5 to 10 minutes.
- Let the mixture cool enough for safe handling, then purée the chiles with their liquid until smooth, following the blender manufacturer’s hot-liquid instructions.
Why it works
Toasting develops aroma and complexity, while simmering softens the chile flesh so it can blend into a smooth purée without ground-chile grit.
Source
Serious Eats: Basic Chili Paste to Replace Chili Powder Recipe
