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FAQ
Do dried chiles all taste the same?
Dried chiles vary widely in flavour, heat and depth—from fruity and mild to rich and smoky—so choosing the right one can make a big difference to the final taste of your dish. Watch Jack give a quick summary here
How do I prepare them?
Watch popular and well-known American chef Rick Bayless show you how to prepare your
dried chiles here
Should I toast my dried chiles before rehydrating?
Many Mexican recipes briefly toast dried chiles in a dry pan before soaking them. This enhances their flavour and brings out deeper smoky notes. Be careful not to burn them, as this can make the chiles bitter.
Are all dried chiles rehydrated the same way?
Many Mexican recipes briefly toast dried chiles in a dry pan before soaking them. This enhances their flavour and brings out deeper smoky notes. Be careful not to burn them, as this can make the chiles bitter.
Fresh or dried?
Fresh chiles bring bright heat and crisp flavour, often used in salsas and fresh dishes. Dried chiles, however, are where much of the magic of Mexican cooking happens. As chiles dry, their flavours concentrate and deepen, developing rich notes that can be smoky, fruity, earthy or slightly sweet. Once rehydrated, dried chiles create beautifully complex sauces, marinades and moles that give dishes their depth and character.
Don't see your question?
Can’t find the answer to your question? Get in touch with Greg here — we’re here to help you on your dried chile journey!