Reconstitute dried peppers to add a bit of spice to a dish.
You see them in the grocery store: those plastic packages of dried chilis and peppers. When the moisture is taken out of the peppers, you can store them in the pantry, and they have a longer shelf life. When you are ready to use them, reconstitute one pepper or the entire package. For a hotter taste, leave the seeds and veins in the pepper; for a more mild taste, remove the seeds and veins when preparing them for a dish.
Instructions
1. Put the peppers into a heat-safe bowl or saucepan.
2. Boil enough water to fully submerge your peppers. This will depend on how wide your bowl or saucepan is and how many peppers you are working with.
3. Pour the boiling water over the peppers to fully cover them.
4. Place a smaller, heat-proof dish or pan so it sits on top of the peppers. This will help them stay under the water.
5. Pull one of the peppers out of the water with your tongs after about 15 minutes. You want to feel it for softness. If it is at your desired softness, remove the rest of peppers and discard the water. If it is not soft enough yet, put it back in the water and let them sit for another 10 minutes. Keep checking until they are the texture you want.
6. Let the peppers cool down on a cutting board before working with them.
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