Chili dry (1)
- Remove stems and caps from CHILIS.
- On a Comel or similar flat iron surface, toast the Chilis,
turning almost constantly and pressing flat. They must be
toasted slowly over moderate heat, so you're going to be stuck at
the stove for about 20 minutes. A surface temperature for the
pan of 350°F/175°C seems to work well. You should never
see smoke, but you should definitely smell them as they start to get
hot enough. They should end up brittle, very dark, almost black, but
not at all burned or they will be unpleasantly bitter.
- Let Chilis cool thoroughly. Discard any seeds that have
escaped into the pan.
- Grind Chilis to a small flake by your preferred means,
seeds and all. I use a mini-prep food processor.
- Sealed tightly in a jar and stored away from light and heat, this
flake should be usable for a few months, but does slowly decline in