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.
100gdried 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.