Roasted chile powder is one of my most essential ingredients because it adds both earthiness and heat. If you can’t find dried Thai chiles at the market, any small dried red chile will work.
Recipe information
Yield
Makes 1 cup
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. If you have an oven hood fan, turn it on.
Step 2
Spread the chiles evenly across a sheet pan and roast for about 6 minutes, checking them halfway through. The chiles are done when they change color from red to a very dark reddish brown. Watch closely near the end to make sure they don’t burn.
Step 3
Transfer chiles to a plate and let cool completely. Place them in a mortar and grind with the pestle until they’re the size of red pepper flakes (or use a spice grinder or small blender on high speed for 10 to 15 seconds; make sure the blender is totally dry). Store the chile powder in an airtight container; it keeps for about 3 months or longer if kept in the freezer.
