9 Dried Chile Pepper Recipes

If stored properly in a cool, dark, dry place, dried whole chiles will stay fresh for up to 2 years. If you live in a dry climate, store the chiles in a lidded jar or sealed container away from sunlight. For warm, humid climates, stash your chiles in the freezer.

Always inspect the peppers before using them. They should have some flexibility and a light fragrance. If they look moldy or are very brittle, toss them and buy a new batch.

Many recipes with dried chiles require you to toast them before using. This helps to enhance the flavor of the peppers. There are a couple of simple options for toasting dried chiles.

For the stovetop method, heat a cast iron skillet over medium-high until hot. Add the chiles and let them toast just until they become fragrant and begin to soften, about 30 seconds per side. Use tongs to transfer them to a plate to cool. Note that if you are sensitive to spice, you will want to have your stove fan on.

Alternatively, you can toast dried chiles on a baking sheet in the oven. Arrange them in a single layer on the baking sheet and roast in a 350°F oven until they smell fragrant, about 5 minutes. This is an excellent option if you’re toasting many peppers at once.