What Are Dried red chiles and How Can I Use Them?
Wondering what to do with dried red chiles? This guide covers how to pick them, cook them, store them, and swap them — with 74 recipes to put them to work.
Nutrition
Nutrition Facts
Serving Size 1 cup (37g)Food group
Dried red chiles are a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
How much do dried red chiles weigh?
| Amount | Weight |
|---|---|
| 1 cup | 37 grams |
| 1 pepper | 0 grams |
Related
Vegetables and Vegetable Products
| In Chinese: | 干红辣椒 | |
| British (UK) term: | ||
| en français: | piments rouges séchés | |
| en español: | chiles rojos secos |
Recipes using dried red chiles
There are 74 recipes that contain this ingredient.
Aam Chutney (Pineapple-Chile Chutney)
Sweet, sour and spicy, this delicious pineapple-chile chutney is packed with flavors. Serve it as a side dish with any Indian main course.
Aam Chutney (Mango-Chile Chutney)
This spicy and sweet mango chuntney goes very well with the corn flatbread, you can also use pineapple too.
Spicy Yellow Lentil Stew
In traditional Indian cooking, dal refers to any dried peas or beans and to the many dishes made from them. In Malaysia and Singapore, dal refers to a spicy stew made of uellow lentils that typically accompanies Indian bread. The cooking time will vary with the age of the lentil.
Aloo Ko Achar (Potato Salad)
A quick, easy and flavorful salad. I added a bit chopped red onion, and used lemon juice instead of lime juice, and it was very tasty. Next time I will use pickled jalapeno, which I think will make the salad taste even better.
Thai Roasted Chile Paste
Cooks in Southeast Asia make use of pastes that combine roasted fresh or dried chillies with a variety of other seasonings. Various commercial chilli pastes are sold, but a good chile paste is also easy to make at home.
Black Bean Chili Con Carne with Cilantro Pesto
Black Bean Chili Con Carne with Cilantro Pesto recipe
Chicken & Shrimp Vindaloo
This spicy Indian dish is best served with basmati or jasmine rice, warm nan, and ready-made mint chutney. A mango sorbet would be a nice finish to this meal.
Mexican Deviled Eggs
Mexican deviled eggs spiced with cumin, jalapeno, capers, and ground red chiles, topped with fresh cilantro. A Southwestern twist on classic deviled eggs ready in 15 minutes.
Chicken in Peri-Peri Sauce
Peri-peri is a spicy marinade usually used with chicken that is very popular in Britain.
Eggplant & Bell Pepper Stir-Fry
This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.
Berbere
Toast whole spices and grind fresh for this fiery Ethiopian blend that transforms stews, roasted vegetables, and grilled meats with layers of heat and warmth.
Potato & Onion Koora
Potato and onion koora is a South Indian potato dish bloomed in mustard seeds, urad dal, ginger, and green chiles. Chunky, lemony, deeply spiced, and ready in 40 minutes.
Orange Beef
Orange beef stir-fry with crispy battered round steak tossed in a glossy sauce of beef stock, soy sauce, dried red chiles, and caramelized orange zest. Better than takeout in 30 minutes.
Jeanne's Chili Con Carne
Jeanne's chili con carne with cubed beef round, green olives, caraway seeds, and ground chile simmered for two hours. A unique, deeply flavored chili that skips the ground beef.
Satay with Peanut Sauce
Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.
Hot Spice Mix
Indian hot spice mix dry-roasted with cumin, dried chiles, peppercorns, cardamom, cinnamon, mustard seeds, and fenugreek. A homemade garam masala with serious heat.
Blueberry Ketchup
Blueberry ketchup blends ripe berries with tomato, plums, ginger, and warm spice into a savory-sweet condiment. Pair with grilled meats, cheese boards, or burgers for unexpected depth.
Kung Pao Chi (Chicken with Chiles & Nuts)
Kung Pao chicken with dried red chiles, peanuts, ginger, and a soy-wine sauce. Wok-fried with a 30-minute marinade for authentic Sichuan-style heat and crunch.
Baked Artichokes
Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.
Stir-Fried Beef with Orange
Stir-fried beef with orange peel, Sichuan peppercorns, and dried chiles. The classic Szechuan restaurant dish with tender velveted beef, citrus perfume, and a numbing tingle on the finish.
Char Flavoured Potatoes & Green Beans
Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.
Gai Paht Meht Mamuang Himapahn(Chicken Stir)
Thai chicken with cashews and dried chilies stir-fried with fish sauce, soy sauce, and a touch of sugar. A quick, authentic Thai stir-fry ready in 30 minutes.
Cozy Red Lentil Soup
Indian-style red lentil soup (masoor dal) simmered with ghee-bloomed onion, peppercorns, bay leaves, dried red chilies and grated fresh ginger. Vegetarian, high in fiber, ready in 45 minutes.
Mussels Steamed with Lemon Grass & Chile De Arbol
Steamed mussels in a lemongrass, chile de arbol, and white wine broth with napa cabbage, clam juice, and lime. A Thai-meets-French seafood bowl finished with fresh cilantro.
General Chua's Chicken
General Chua's chicken with oil-blanched pieces stir-fried with dried chili pods, ginger, garlic, and a tangy soy-vinegar-sherry sauce. An authentic Chinese-American classic done right.
