1. Toasting:
Briefly toast dried chillies in a dry pan over medium heat until they become fragrant and pliable.
Toasting intensifies their flavour and enhances their overall taste.
2. Rehydration:
Soak toasted chillies in boiling water for 15-30 minutes to rehydrate them.
Rehydrated chillies can be blended into a paste or used whole.

3. Grinding:
Once toasted and cooled, dried chillies can be ground into a powder using a spice grinder or blender.
This powder can be used as a substitute for chilli powder or red pepper flakes.

4. Adding to Dishes:
Dried chillies can be added whole to stews, soups.
They can also be added to marinades, salsas, and adobo sauces.
Ground dried chillies can be used in taco seasoning, and more.

5. Specific Uses:
Toast chillies, remove stems and seeds, and add the powder or re-hydrated paste to a slow cooker with other ingredients.
Pickles:
Finely dice chillies and add them to a jar of pickles.
Salsas and sauces:
Re-hydrate chillies and blend them into a paste, or use them whole to add heat and flavour.
Marinating meat:
Rehydrated chillies can be blended into a paste and used as a marinade for tacos al pastor or braised lamb.
Hot sauce:
Dried chillies can be added to hot sauce blends, especially after fresh chillies have been fermented.
Enhancing baked goods:
Ground dried chillies can be added to cakes, cookies, or other baked goods for a spicy kick.