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Ingredients
- Fresh red chilies, as needed
Special Equipment
- Food processor
How to Make It
- Wipe the chilies clean. If you rinse them, dry them thoroughly before continuing.
- Spread the chilies in a single layer and sun-dry for 1–2 days, or until they are completely dry and brittle. Continue drying if any pieces still feel soft or flexible.
- Remove and discard the stalks.
- Place the dried chilies in a dry pan and toast over low heat for about 2 minutes, stirring frequently. Do not let them burn.
- Transfer the chilies to a plate and let them cool completely.
- Pulse the cooled chilies in a food processor until they reach your preferred flake size. Avoid processing them into a fine powder.
- Transfer the chili flakes to a clean, completely dry airtight container.
- Make sure the chilies are completely dry and brittle before storing; trapped moisture can cause spoilage.
- Keep the pan on low heat and toast only until aromatic. Burnt chilies will taste bitter.
- Wear gloves when handling very hot chilies, and avoid touching your eyes or face.
- Let the chilies cool before processing, then open the food processor carefully to avoid breathing in chili dust.
- Store the finished flakes in a cool, dry place away from direct sunlight.
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