Description
Create your own homemade chili flakes bursting with fresh flavors by toasting and grinding dried chilies.
Ingredients
- Spicy Dried Chilies (e.g., Thai birds eye chilies or arbol chilies)
- Makrut Lime Leaves (optional)
- Lemongrass (optional, as a substitute for lime leaves)
Instructions
- Wash the chilies by dunking them in a bowl of cold water and swishing them around for 5 seconds. Lay them out on a kitchen towel and dry as much as possible. Let them dry completely overnight or use a fan for faster drying.
- Optional: To tone down the heat, cut the chilies with scissors and remove the seeds.
- Add dried chilies and optional Makrut lime leaves to a dry pot, wok, or skillet and stir over medium heat until charred spots form.
- Preheat the oven to 300°F (150°C), then place chilies on a baking sheet and bake for 5 to 7 minutes.
- Transfer the toasted chilies to a coffee grinder and grind into small flakes or a coarse powder.
- Store the chili flakes in an airtight container in the fridge or freezer.
Notes
Experiment with different varieties of chilies for a custom flavor profile. Use a clean, dry grinder to avoid moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Toasting and Grinding
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 15
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg