Red chilis, dried is easier to cook with than it looks. Here's how to choose, use, and store them, what to substitute, and 43 recipes to get you started.

What is red chilis, dried?

Dried red chilis are ripe red chile peppers dried whole, which concentrates their heat and turns fresh, grassy flavor into something deeper, fruitier, and often a little smoky. The name covers a wide range, from mild guajillo and ancho to fiery arbol, so heat depends entirely on the variety.

For the full guide to choosing, toasting, rehydrating, and cooking with them, see our main page on dried red chiles. Everything below is the short version.

How to Use Dried Red Chilis

The two core moves are toasting and rehydrating. Toast whole pods in a dry pan over medium heat for 30 to 60 seconds a side until fragrant, then either grind them or soak them in hot water for 15 to 20 minutes until soft.

Softened, they blend into smooth sauces, salsas, adobos, and curry pastes. Whole or broken pods also go straight into hot oil to flavor it for stir-fries and stews, and ground they become chile powder.

Most of the heat lives in the seeds and pale inner ribs. Remove them for a milder, fruitier result; leave them in for fire.

Buying and Storing

Choose pods that are still flexible rather than so brittle they snap to dust, with glossy, deep-colored skin. Store them airtight in a cool, dark cupboard away from light and heat, which fade color and flavor.

Whole dried chilis hold their best flavor for about a year and freeze well for longer keeping. For the deeper dive, including the difference between whole dried chiles and chili powder, head to dried red chiles.

Quick facts

In Chinese

红辣椒，干

British (UK) term

Red chilis, dried

en français

piments rouges séchés,

en español

chiles rojos secos,

Recipes using red chilis, dried

There are 43 recipes that contain this ingredient.

All 43 recipes