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In Mexican and south-western cuisines, fried chillies are usually roasted and rehydrated before they are used. Unless your recipe outlines a different procedure, you can follow these general instructions: Stem and seed the chillies , then place them in a skillet, on a comal (a smooth, flat griddle typically used in Mexico and Central America), or in a 250 degree oven and dry-roast them for three to four minutes. Shake them once or twice and be careful not to scorch them or else they will taste bitter. The chillies should then be added to water that has been heated to just below the boiling point - if it is boiling, the chillies will lose flavour. Use just enough water to cover the chillies and press them down with a lid. Allow them to sit for 20 minutes or until they are soft. At this point, you should taste the water to see if it is bitter, discarding if it is. The chillies can then be used as directed in the recipe.