Dried Chili Peppers | Best Peppers for Cooking

I'm sharing my favorite dried peppers. These add so much great flavor to your dishes and sauces and I recommend experimenting with all these chili peppers.
#mexicanchilipeppers #driedpeppers #chilipeppers

Used in this video:
If your grocery store doesn't have these peppers you can easily google for resources or check the Amazon links:

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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking

Editing: Andy Mercs

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[Cherbear]

I’ve been putting 2 or 3 of these dried chili’s (along with a few whole garlic gloves) in every pot of pinto beens I’ve made for years. Like Cowboy Kent says, these dried pods aren’t hot/ but the layer of flavors they add to a simple pot of beens is amazing! My husband, who is a real big meat eater, is happy with a big bowl of pinto beans & a fresh batch of flour tortillas. note: add salt 30 minutes before beans are tender. ❤️

[jerrycutright]

I rehydrate the guajillos and the chili de arbol and blend to the desired consistency. Add chili de arbol to the guajillos to the desired heat level. Then I use this as a marinade for pork or goat prior to grilling!

[dannyguzman]

I love Shannon asking questions like shes not the brains of the operation

[chrissherer]

My version of chili always has dried morita peppers. The smokiness, the chocolate flavor, and the sweet heat... man, I love those things. I made the perfect chili once using leftover brisket. Little threads of beef in every spoonful. It had incredible smokiness. Take care and God bless.

[pedrohoracioaguilardiaz]

I've read and heard that preppers don't just gather food (to the rafters they say), but also seasonings. Dried chilies make an excellent seasonings to have in any difficult day giving you even a new perspective on any problem and not just hot flavor to the food. That powerful is the magic of spices. Congratulations.

[FF-vxvl]

We toast them, soaked them, we blend it, chillies love all that, some are sweet, tangy, hot, bitter or fruity. Superb 😍

[Shamuck]

No matter where I live in the US I have always had a love for Hatch green. Anytime I see something with them in it at the store I buy it, and if I ever want to relive being in the southwest I have jars or freezer dried packages of them shipped to me because they are just so tasty. But still can't beat going to a grocery store in NM and seeing someone fresh roasting them by the entrance.

[charlesmurphy]

I love the chilies de Arbol fried and salted like chips! I take a heavy cast-iron pan hand heat about 4 table spoons of lard and a pinch of salt till it is almost smoking . Then put a small handful of the chilies de arbol in the hot oil they will fry fast and get crispy quick . I take them out when they crisp up and float . Maybe 6 to 10 seconds .
I put them on a paper to drain and sprinkle them with fine ground salt. I eat them like candy lol. Great with beans and soups or just snacking on with a beer.

[offrodnolefmr]

Best for chili and stews. Been rehydrating for years. Course I’m 65 so that’s not that long ago😋

[charlenewhite]

My mom had a recipe called Chile gravy. She just simmered about 5 or 6 pasilla peppers and some stew beef for hours on the stove. You throw the peppers out in the end and add salt. It's really simple, but it's a spicy meaty gravy that you put over mashed potatoes. So good!!

[HBrooks]

those dried anchos are the base chili flavor for my homemade enchilada sauce... rehydrate, boil, blend with some onions, green peppers, other spices... amazing without the overpowering heat some chilis have

[hewhoplugwalks]

Dried chiles are great. I usually boil them to rehydrate and use them to make carne adovada or chile relleno all the time.

Though, if you keep keep dry and grind them down (seeds or no seeds, depending on your heat tolerance or liking), they make good with some eggs and beans

[Jean]

I started cooking with dried chiles last year. So good - deep rich flavors.

[michael]

I've been watching your videos for a while now and I have to say nothing makes me smile more on YouTube. I'm from the UK and could quite happily listen to you talk all day. Your accent, enthusiasm and natural charisma are so infectious.

You clearly love what you do and it really shows. If the world strived to be as happy and clearly content as you are instead of focusing on all the material b/s the world would be a far more joyful place.

In your words 'I tip my hat to you' congratulations and many thanks from your viewers in the UK.

[charlesmoore]

Great job watching and learning 68 yrs old and don’t know the first thing about dried chilies can’t take a lot of heat but like the smoke taste need all the help I can get

[ServantOfPriss]

There's a tiny, spherical-shaped pepper from northwest Mexico, they call it "chiltepin". It has a great taste. I recommend you look into it, Mr. Rollins. Cheers.

[TheJorgSacul]

I've learned that if you ever want to win a Yankee chili competition, dried chilis are critical. There is something so completely 'next level' about the complex flavor they add. Even if you don't win, you'll have people begging you for your secret recipe. I won't even attempt to go against Texas pros, they do sorcerer's magic... but up here in the snow belt, it's easy to blow them away with flavor 😁.

[debbievilleneuve]

Thank you for this informational on these chili's. We have easy access to them here in Arizona and I have hesitated to use them as I didn't have any guidance on them or the heat levels really. So again thank you much!! I will let you know how it goes. Hugs to all. 🇺🇸

[mikebainter]

I use all 4 to one degree or another plus several others from my garden, I use for homemade seasonings, sauces,
and add on's to make a vittles that much more special! Have to make a lot of my own blends due to a heart condition
and salt is not much of of a option for me any longer. Love the videos and your Salute to the Military Vets!! God Bless
you and your family along with future company development.

[ChrisvilleUSA]

Chocolate habanero is my favorite dried pepper to cook with