How to Soak Chilies for Enchilada Sauce

Dried chili peppers should be rehydrated before using them in enchilada sauce.

When fresh chili peppers are not available, dried chili peppers can be used to make enchilada sauce or any other type of spicy dish. Select chili peppers that have been sun dried within the last year. They should have a rich and uniform color, unbroken skins and moderate flexibility. Before cooking with dried chili peppers, you will need to rehydrate them.

Things You'll Need

• Dried chilies
• Knife
• Skillet or sauce pan
• Water
• Bowl
• Rubber gloves (optional)
• Small cloth (optional)

Instructions

1. Wash the chili peppers to remove any extraneous dirt or dust. Run them under hot water or wipe them off with a small piece of damp cloth.

2. Cut off the stem of each chili pepper using the knife. Then slit the pepper lengthwise and remove the seeds and any veins. If the seeds do not fall out easily, rub the insides of the chili lightly to loosen the seeds.

3. Cook the chilies in the skillet lightly on both sides with the stove top set to medium heat. Stop cooking them when you begin to smell a nutty aroma.

4. Transfer the chilies from the skillet to a bowl and cover them with warm water. Allow them to soak in the water for 20 to 30 minutes.

5. Drain the chilies and discard the water. The chilies are now ready to use in your enchilada sauce.

Tips & Warnings

• You can cook the chilies for one hour in boiling water. There will be a difference in taste.

• Wait until the chilies are soaked before removing the seeds and veins.

• Be careful when handling chili peppers, even dried ones. The oils in the peppers can burn your hands and eyes. Wear rubber gloves and wash your hands thoroughly after touching the peppers.

• Do not burn the chilies while cooking them because they will have an acrid taste.

References

• "New Times"; Cooking With Dried Chiles, Part 1; John Linn; February 2010
• What's Cooking America: Chile Peppers
• Melissa's; Dried Chiles, Preparing; Ida Rodriguez