Roasted Chillies Powder

Ground roasted chillies is a must-have for fans of spicy and Thai cuisine. Also it a must-have ingredient in so many Thai dishes. Just one small pinch and you’re already feeling warmer. In most recipes, this ground chillies is used as a final ingredient and added to taste.

Of course, you can always limit yourself to store-bought roasted chili powder, but the one you make yourself is much more flavorful.

When roasted, the chili flavor changes completely: from earthy before roasting, it turns into a coffee flavor with nutty notes. It smells incredible.

The right heat is very important for roasting dried chilies. The fire should be strong enough for the peppers to release flavor and darken, but also not so strong that they burn.

Recipe from the book Night+Market

⏱ Cooking time — 20 minutes overall. Includes 10 minutes of preparation and cooking + 10 minutes unattended.

🥣 Ingredients

🍽 For 100 grams of chili powder:

• 100 g (3,5 oz) of dried bird’s eye chilies or a mixture of different varieties (I used regular red chilies and Thai bird’s eye)

 🔪Step by step Directions

Heat the wok over medium heat. Add 100 g (3,5 oz) dried bird’s eye chilies or a mixture of different varieties (I used red chilies and Thai bird’s eye). Stir-fry constantly until the peppers are darkened and the earthy flavor is gone. About 5 minutes.

Remove from heat and let cool for 10 minutes.

Transfer the cooled peppers to the bowl of a blender or spice grinder and blend for 15-20 seconds, until the consistency/size of store-bought chili flakes.

Transfer to a jar or container with a tight-fitting lid. Use as needed.

Roasted Chile Powder

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Ground roasted chili is a must-have for fans of spicy and Thai cuisine. A must-have ingredient in so many Thai dishes. Just one small pinch and you're already feeling warmer. In most recipes, this ground chili is used as a finishing ingredient and is added to taste.

When roasted, the chili flavor changes completely from earthy before roasting, to coffee flavor with nutty notes. It smells incredible, you want to inhale it all the time.

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Cook Time10 minutes

Unattended:10 minutes

Total Time20 minutes

Ingredients 

Metric – US Customary

• 100 g dried bird's eye chilies or a mixture of different varieties (I used regular red chilies and Thai bird's eye)

Instructions

• Heat the wok over medium heat. Add the dried bird's eye chilies or a mixture of different varieties (I used bird's eye chilies and Thai bird's eye) and stir-fry constantly until the peppers are darkened and the earthy flavor is gone. About 5 minutes.

  Remove from heat and let cool for 10 minutes.
• Transfer cooled peppers to the bowl of a blender or spice grinder and blend for 15-20 seconds, to the consistency/size of store-bought chili flakes.

  Transfer to a jar or container with a tight-fitting lid. Use as needed.

Video

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