Q: I'd love to know how you prep dried chiles for use in stews, soups, etc. Roast? Peel? Soak?
Sent by Paula
Editor: To bring out the nuanced flavors in dried chiles, it's best to remove the seeds and then toast them in a dry pan on the stove first. After toasting, soak the chiles in hot water for about 30 minutes to help reconstitute them before using (peel the chiles if you like at this point).
Readers, how do you prep dried chiles for cooking?