Dried Chilis

I use dried ancho for chili. Blend it in a processor with the stems off. I add the other seasonings and a bit of chicken stock to make a chili paste

>>8491895
>dried chili chart
>only has a few chilis from Mexico
What is it with hipsters and bad charts?

>>8492132
Make your own chart.

>Can you make your own chili powder?
Yes. It's not hard. All you need to do is remove the seeds from the dried pods and put them in a food processor or use a mortar and pestle.

Although I usually don't use chili powder to make things. For a couple of years, I've lived in New Mexico, and people seem to either make chili sauce out of powder, or by boiling the pods (it's an easy procedure: boil the chili pods until they're soft, then put them in a blender and add enough of the water so that the texture is right). I was taught the boiling method, so I usually do that. I also don't know shit about chili ratios because all anyone uses near me is New Mexican red chilis; .

>Any thing else I can use them for besides making chili?
Pretty much anything Mexican-ish. And as a topping for dishes you think they'd work with. Mot people here just make up a big batch and use it on everything until they run out.

>>8492163
remove stems and seeds.
toast on a comal or cast iron skillet (though, I've found 15 seconds or so in the microwave does a good job). soak in water or stock until soft. Blend.

I have previously-dried chilis fermenting into chili sauce right now!

>>8492256
if you are the anon that started the fermented peppers/hot sauce thread back in the fall, you should make more threads about that and your work