These Thai chili peppers are probably one of the few that don’t necessarily need to be toasted or reconstituted. Dried out they’re just fine on their own. They are, in essence, the lazy cook’s chile pepper. They don’t even need to be chopped up. Just toss them into a dish whole and call it done. Soups, stir-fries, curries, whatever… throw and go.
We also carry Thai chili powder.
If, however, you want to cook outside of the box try the following: fill a bottle with a high-grade olive oil and add three thai chiles. Allow to infuse for a week. Use as a dipping oil for bread or dribble over homemade pizza.
Another option is to cook a shoulder of pork in a slow cooker. Add water or chicken stock, a splash of soy sauce, honey, garlic, onions, chopped tomatoes, a splash of black or cider vinegar, a few star anise, and a handful of thai chiles. It is one of the easiest and most flavorful slow cooker dishes you’ll ever try.
|Ingredients||Dried thai chile pepper.|
|Recommended Applications||This product, the Thai Chile Pepper, is great when added to broths, stews, aioli, stir-fry or remoulade. As traditionally used in Thai curry, this product is also a great use for any Thai dish.|
|Basic Preparation||Rinse this product with warm water first. To rehydrate, let soak in hot water for 10 minutes. Next, add to any recipe where the product will cook a minimum of 10 minutes. You may also, after rehydration, dice or puree before adding to your recipe.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||Asian, Cajun, Caribbean, Chinese, Indian, Latin American, Mexican, Pakistani, Southwestern American, Thai|
|Handling / Storage||Store in a cool, dry place|
|Scoville Heat Scale||50,000–100,000, 100,000–350,000|
|Shelf Life||2 Years|
|Country of Origin||India|
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