- Heat an ungreased griddle or heavy skillet over medium heat; place the chili peppers on the griddle in a single layer.
- Cook the chilies 1 to 3 minutes until the color changes slightly (but do not burn) and the chilies become fragrant (but not to the point of emitting a harsh aroma), pressing them down with a spatula and turning over occasionally.
Keep a spatula handy
when cooking the chilies.
- If you are toasting a large number of dried chilies, place them in a single layer on a baking sheet in a 350°F oven for 3 to 5 minutes until the chilies are hot to the touch and fragrant.
- When the chilies are cool enough to handle, but still pliable, cut each one open lengthwise with scissors; carefully pull out the seeds and the veins.
- Only if the recipe specifies, rinse and rub chilies under cold running water.
Is your mouth burning up from just the thought of all these hot peppers? Start cooking up some chili peppers for a real spicy treat.
Not what you’re looking for? Try these:
- How to Cook Tortillas and Beans: Tortillas and beans are staples of Mexican cuisine. Learn how to prepare them properly in this article.
- Mexican Recipes: From enchiladas to tortilla soup, the delicious ideas on our Mexican Recipes page are sure to be a hit at your next fiesta.
- Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.