Rehydrating Dried Chili Peppers

Many of our recipes use Chinese Chili Peppers. Some recipes call for fresh chili peppers, but I have not found a source for fresh Chinese chilies. Rehydrating dried chili peppers is simple, and softens their texture. While much of the flesh of the pepper is lost during drying, the softened peppers are more palatable in most recipes.

How to rehydrate dried chili peppers

Pick out the peppers you need for a recipe. Choose good ones with a consistent texture and deep red color. Add hot water and let them soak for 20 to 30 minutes. You can also try simmering them in the saucepan for 15 to 20 minutes, but I don’t prefer this approach as it leaches out more of the flavor from the peppers.

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Rehydrating Dried Chili Peppers

When fresh Chinese chili peppers are unavailable, you can rehydrate dried chilies to soften their texture. This works for any recipe calling for fresh or dried peppers, as it makes the peppers more tender and palatable.

Check the quality of the dried chili peppers. Good dried peppers still have their dark red color. Over time, dried chilies will begin to lighten as the dried flesh flakes off of the husk, leaving a faded or semi-translucent appearance. These should be discarded, as they have little flavor and will give your dish a gritty texture.

Prep Time10 minutes mins

Active Time20 minutes mins

Total Time30 minutes mins

Cuisine: Chinese cuisine, Chinese Home Cooking

Keyword: chao tian jiao chili pappers, er jing tao chili peppers, xiao mi la chili peppers

Yield: 1 batch

Author: Glenn Emerson

Cost: $1

Equipment

• 1 saucepan
• 2 serving bowls

Materials

• 1 batch Chinese chili peppers

Instructions

• Start with good quality dried peppers. Count out the amount needed for your recipe, and place them in a serving bowl.
  1 batch Chinese chili peppers
• Heat enough water in the saucepan to just cover the peppers. When the water is near to boiling pour it over the peppers until they are covered with water.
  
• Nest the second serving bowl over the first, to submerge the floating peppers. Set aside for 20 to 30 minutes.
  

Notes

The peppers will have a softer texture, easier to cut or chew. They won’t have the full flesh of fresh peppers, but for dishes where the peppers are chopped, and thus eaten, they are more palatable.

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