What Is Red hot chili pepper, dried and How Can I Use It?

Red hot chili pepper, dried is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 143 recipes to get you started.

What is red hot chili pepper, dried?

A dried red hot chili pepper is a small, ripe chile left to dry until it is leathery and brittle. Drying concentrates everything at once, the sugars and color and heat all deepening together.

This is the generic workhorse dried chile, the kind sold whole in a bag at any grocery store.

Heat varies with the variety, but most of these dried reds sit in the cayenne-to-arbol range, roughly 30,000 to 50,000 Scoville. That is hot, with a clean, sharp burn rather than a slow one.

Whole dried chiles like these are the backbone of chili powders, spice rubs, and slow-simmered sauces from Mexican kitchens to Indian and Chinese ones.

How to Use Dried Chiles

You have three ways to get the flavor out, and each gives a different result.

Toast them first. Thirty seconds in a dry hot pan, pressing down until they puff and smell nutty, wakes up the flavor before you do anything else. Burn them and they turn bitter, so pull them the moment they darken.

Rehydrate for sauces. Cover toasted chiles with hot water for 15 to 20 minutes until soft, then blend into a paste. This is how a deep red chili sauce gets its body.

Or use them whole and dropped into the pot. Carroll Shelby's Chili and Amarillo Chili both lean on whole dried reds simmered low so the heat seeps into the meat over an hour or more.

Chinese Spicy Sesame Beef Stir-Fry tosses whole dried chiles into hot oil first, which flavors the oil and tames the burn.

Grind them dry in a spice mill and you have homemade chili powder or crushed flakes, fresher and hotter than anything in a jar.

Pairing and Common Mistakes

Dried red chiles go with almost anything savory: beef, pork, beans, tomatoes, garlic, cumin, chocolate, soy, and ginger. Buzzard's Breath Chili stacks them with beef and beans for a slow burn. Vietnamese Imperial Rolls use a whisper of dried chile heat in the dipping sauce.

The most common mistake is leaving the seeds and ribs in when you wanted less heat. The ribs hold most of the capsaicin, so split the chile and scrape them out to dial the burn down.

The second is scorching them. A toasted chile should smell toasty, never acrid.

Substitutes

For whole dried chiles, chili pepper flakes are the easiest swap. Use about 1 teaspoon of flakes for one small dried chile, then taste.

Cayenne pepper works when you only want heat, around ¼ teaspoon per chile, but it brings no body or fruitiness. For a milder, fruitier sauce, reach for dried guajillo or ancho chiles instead and add a pinch of cayenne if you miss the kick.

A fresh red chile can stand in at the last minute, though you lose the toasty, raisin-like depth that drying creates.

Buying and Storing

Look for chiles that are still slightly flexible and deep red, not faded or dusty. A chile that snaps cleanly and has lost its color is old and will taste flat.

Keep them in a sealed jar or zip bag in a cool, dark cupboard, away from the stove. Whole dried chiles hold their flavor for a year or more that way.

Once you grind them, the clock speeds up. Ground chile and flakes start fading within a few months, so grind small batches as you need them rather than all at once.

Nutrition

Quick facts

Where to find red hot chili pepper, dried: Red hot chili pepper, dried is usually found in the spices section or aisle of the grocery store or supermarket.

Food group: Red hot chili pepper, dried is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

红热辣椒，干

British (UK) term

Red hot chili pepper, dried

en français

piments rouges séchés

en español

chiles secos

How much does red hot chili pepper, dried weigh?

Related

Vegetables and Vegetable Products

Recipes using red hot chili pepper, dried

There are 143 recipes that contain this ingredient.

Creamy Navrattan Korma

Vegetable Korma is a delicious combination of several vegetables in a creamy sauce. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.

Creamy Hot Acorn Squash Soup

Creamy acorn squash soup with roasted squash, carrots, sherry, half-and-half, and warm spices. The autumn soup served in hollowed-out squash bowls for a stunning fall-table presentation.

Mom's Chocolate Chili

Beef chili with kidney beans, tomato puree, green chiles and a finishing stir of bittersweet chocolate. Mole-inspired depth from cocoa balances the heat. A 1-hour one-pot weeknight dinner.

Weight Watcher Country Pasta & Cheese

Light penne pasta tossed with microwave-cooked mushrooms, tomatoes, garlic, and olives. A 20-minute Weight Watchers dinner with bold Italian flavors.

Bert Greene's Peppered Chili

Bert Greene's peppered chili layers ground beef and beef shoulder strips with three different chiles (mild ground, caribe, fresh serrano). Slow-baked three hours with red wine, fresh tomatoes, and herbs. Kidney beans go in last. A serious cook's chili.

Cincinnati 5-Way Chili

Cincinnati 5-way chili: cinnamon and allspice-spiced beef chili ladled over vermicelli, then crowned with beans, onions, and cheddar. Greek-influenced Midwestern original.

Cincinnati 5-Way Chili

Cincinnati 5-way chili: cinnamon and allspice-spiced beef chili ladled over vermicelli, then crowned with beans, onions, and cheddar. Greek-influenced Midwestern original.

Amarillo Chili

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Amarillo Chili

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Candied Dill Pickles

Candied dill pickles transformed from store-bought dills into sweet-tart spears with sugar, vinegar, bay, and cloves. The Southern grandma trick that turns ordinary pickles into addictive snacking.

Roasted Sweet Potatoes with Hummus & Crispy Kale

Sweet potatoes topped with sweet caramel onions, creamy hummus and crispy kale chips. It's even vegan and vegetarian but beefy enough to satisfy even the meat lovers.

Buzzard's Breath Chili

Buzzard's breath chili is a big-batch, no-beans Texas chili: a mountain of ground beef simmered with pure ground red chile, cumin and oregano, thickened with masa harina. A bold, meaty bowl of red for a crowd.

Tofu & Sugar Snap Pea Stir Fry

Browned tofu cubes, crispy sugar snap peas, a few mushrooms and sweet bell peppers are stir-fried with garlic, ginger, scallions, and Chinese seasonings. Quick, easy and tasty, great for a busy week-day supper.

Chinese Spicy Sesame Beef Stir-Fry

Quick and easy to make, and it came out colorful and tasty! We served it over a bed of rice for supper, delicious!

Whole Wheat Penne with Collard Greens, Beans, Tomato, & Garlic Chips

Whole Wheat Penne with Kale, Beans, Tomato, and Garlic Chips recipe

Super Yummy Puttanesca

Italian puttanesca sauce simmered with garlic, anchovies, green and black olives, capers, and crushed red pepper. Bold, briny, fiery, and ready to toss with hot pasta.

Mulligatawny Soup (Satterly)

Mulligatawny soup simmers chickpeas, vegetables, and coconut milk with turmeric, coriander, and dried chili, then gets blended smooth and finished with lemon and cilantro.

Hot Bean Thread Noodles

Spicy bean thread noodles stir-fried with ground beef, chili bean sauce, and garlic in a savory chicken broth sauce. A Sichuan-inspired glass noodle dish with serious heat.

Kimberley's Chilled Tomato Salsa with Angel Hair Pasta

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Tuna Surprise

Canned tuna simmered in homemade coconut milk with cinnamon, crushed red chili, garlic, and tart rhubarb for a sweet-spicy-tangy curry served over rice. This unexpected flavor combo is the real surprise here.

Sweet Potato Scrambled Eggs

Scrambled eggs with golden pan-fried sweet potatoes, crispy bacon, ground red chiles, and sliced green onions. A hearty Southwestern breakfast skillet that puts regular hash browns to shame.

Grilled Chicken Adobo

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

Sambhar

South Indian sambhar made with toor dal, tamarind, coconut, and a ground spice paste of channa dal, dhania seeds, and dried red chiles. A tangy, protein-rich lentil stew for rice or dosa.

Khichadi From Maja

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.

Stir-Fried Spinach

Thai-style stir-fried spinach with crushed garlic, soy bean paste, dried red chilies, and tomato wedges. A bold, savory side dish that comes together in the wok in under 5 minutes.

Penne Pasta with Tomatoes & Chile

Penne pasta with sun-dried tomatoes, crushed dried chile, black olives, fresh basil, lemon zest, and Parmesan. A bold no-cook sauce that sits at room temperature to marry the flavors before tossing.

Sun Dance Chili

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Sun Dance Chili

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Sweet& Sour Pasta Salad

Sweet and sour pasta salad with kamut spirals, kidney and black beans, red pepper, scallions, and basil. A protein-packed vegan picnic salad that holds up beautifully for make-ahead lunches.

Glazed Cornish Game Hens

Glazed Cornish game hens roasted with a homemade curry powder, corn syrup and mustard glaze. An Indian-leaning dinner for two with lacquered, deeply spiced skin and tender juicy meat inside.

Pasta with Szechwan Peanut Dressing

Pasta with Szechwan peanut dressing tosses linguine in a creamy, spicy peanut butter sauce sharpened with rice vinegar, garlic, and chili, plus broccoli and cherry tomatoes. A vegan peanut-noodle bowl, warm or chilled.

Pasta with Broccoli-Pine Nut Pesto

Farfalle pasta with broccoli pine nut pesto made from blanched broccoli, garlic, olive oil, and white wine vinegar processed into a coarse green sauce with red pepper flakes.

Always Awesome General Tso's Chicken

General Tso's chicken double-fried until shatter-crisp, then tossed in a glossy soy and rice wine sauce with dried chilies, ginger, and scallions. The takeout favorite, made better at home.

Lynn's Vegetable Pasta

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

Individual Party Pizzas

Individual party pizzas on homemade dough with Italian sausage, pepperoni, artichoke hearts, and mozzarella. Pre-baked 7-inch crusts topped and finished in the oven.

New Mexican Chili Pork

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Spicy Ginger Sauce (For Pasta)

Spicy ginger sauce for cold pasta or rice with sesame oil, rice vinegar, soy sauce, chile oil, fresh ginger, and crunchy vegetables. A no-cook Asian-style dressing ready in 15 minutes.

Wholewheat Spaghetti with Garlic & Hot Pepper

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Vegetarian Chili #2

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

Vegetarian Chili #2

Hearty vegetarian chili with dried kidney beans, bulgur wheat soaked in tomato juice, carrots, celery, and a double chile spice blend. Thick, meaty, and vegan.

Red Chile Pasta

Homemade red chile pasta with dried and fresh hot peppers blended right into the dough. A Southwestern spin on fresh pasta with serious heat and bold color.

Tex's Chili

Tex's chili with coarse-ground beef, kidney beans, both hot and mild ground chiles, cumin, oregano, and Worcestershire sauce simmered for an hour. A big-batch Texas-style chili with real ground chile heat.

Tex's Chili

Tex's chili with coarse-ground beef, kidney beans, both hot and mild ground chiles, cumin, oregano, and Worcestershire sauce simmered for an hour. A big-batch Texas-style chili with real ground chile heat.

Herbal Bean Sausages

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Summer Mushroom Spaghetti

Mushroom spaghetti in a garlic-butter sauce loosened with a splash of dry red wine, tossed with thin spaghetti and a shower of Parmesan. A simple meatless pasta that comes together fast.

Spicy Italian Patties

Spicy Italian turkey patties seasoned with fennel seeds, crushed red pepper, garlic, and Italian herbs topped with warm tomato sauce. A lean, flavorful weeknight dinner.

Potatoes with Onions

Indian spiced potatoes with onions, tempered with cumin, mustard seeds, asafetida, and turmeric. Boiled, mashed, and pan-fried with garam masala and lemon juice.

Red Chili Sauce

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Achara Zuke (Turnips in Vinegar Dressing No. 36)

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Pan-Seared Salmon with Roasted Cumin-Coriander Crema & Chipotl

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

All 143 recipes