Home-dried chillies

Home-dried chillies

By
From
The Real Food of China
Photographer
Leanne Kitchen

Fresh chillies come in all shapes and sizes and with varying degrees of ‘heat’; use the long red chillies here and not the smaller Thai bird’s eye chillies, as they are too hot. As a guide, 500 g fresh chillies yields about 150 g dried chillies.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 80°C. Line a baking tray with foil. Trim the stems off the chillies, spread them evenly over the prepared tray and place in the oven for 4–6 hours — the drying time will vary depending on their size. After 3 hours, check the chillies every hour until they are dry and crisp (you should be able to crumble them with your fingers).
  2. Remove from the oven and leave to cool. Depending on the recipe, you can then either use them whole, or crumble them as needed, using either your hands (wash your hands well afterwards) or an electric spice grinder to blitz them until you have even flakes. Store in a cool, dark place in an airtight container or jar.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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