Given the wide selection of options in our Dried Bulk Chilies section, we thought it would be a good to list each chili in terms of its heat level and flavor to help you decide between them. The Scoville Scale: The Scoville heat scale (developed in 1912) is the oldest and most commonly referenced method …

How to reconstitute dried chilies: 1. Pour boiling water over dried chilies in a bowl (enough to cover). Press down with spoon to make them submerge. 2.  Soak your chilies for 15 minutes. 3. Discard water when done (do not use in recipes like you would water from reconstituting dried mushrooms). Some peppers plump up more …

  Here’s how to make Homemade Chile Powder  1) De-stem the chiles (if they have stems).  You can remove the seeds too to reduce the heat, but we left ours in.  We are using dried de arbol peppers here. 2) Dry toast them on a medium heat until fragrant (about 7-8 minutes.) Keep watch over them, …

This technique can be used to flavor vinegar with all of our dried chilies (for less potent varieties you may have to crush the chili in order to infuse its flavor).  Whole spices can be steeped with the chilies as well.  Try using chile vinegar instead of champagne vinegar in homemade vinaigrettes or mignonette sauce. …

  Dried chilies can be made into many delicious condiments. The easiest one might be a simple chile paste. Use your favorite blend of peppers to create a flavor best suited to your tastes. Perfect for meat rubs and stir fry, but don’t limit your applications. Use chili paste to liven up your other favorite …

(serves 4-5) These kabobs have a nice beefy flavor that fades in and out with the heat of the marinade.  Have your guests drizzle on more aioli if they wish to tone down the spice. Ingredients: 2.3lbs (1 pack) thawed bison kabobs  ½ cup fresh cilantro ½ cup fresh parsley Chilies (we used 1 dried …

This is a recipe for a basic vinegar-based hot sauce (similar to the various spicy sauces found on restaurant tables across America), but with a twist: it’s made with the world’s hottest chile.  Ghost peppers are so hot that only a few are needed for this sauce.  To give it a more robust chili flavor (and …

This post is designed to give you the basic technique for making mayonnaise and aioli.  Aioli is a flavored mayonnaise, and despite its associations with garlic and chilies, it doesn’t have to be spicy. Includes Recipes for: Blood Orange Aioli, Chile Aioli below.  We also have a White Truffle Aioli Recipe as a separate post. How to …

   Aka “Ghost in a Bottle” Though this technique can be used with any of our dried chilis (use our chili heat scale to decide), we like using ghosts because of the daredevil aspect they bring to spicy cocktails.  The aji panca and pasilla negro chilis introduce extra fruitiness without bringing too much added heat.  …

Grilled corn is delicious and easy to make (as long as you remember to soak those corn husks!).  It’s considered a classic served hot with just a little butter, salt and pepper, but our executive chef came up with an exciting new twist: using homemade chile-lime compound butter to add heat, a bit of acidic …