Sun-dried red chilies are a key ingredient in this recipe. I used Byadagi chilies — which originate from the town of Byadagi, Karnataka, in South India — but you may substitute it with any sun ...

If the recipe calls for 1 teaspoon of red pepper flakes, add 1/2 teaspoon of cayenne pepper powder. 2. Chili Powder: Exciting ...

Here’s how to make my chili crisp: Pulverize ½ cup dried red chiles into little flakes in a food processor or ... If you don’t have whole chiles, substitute about ⅓ cup crushed red pepper ...

Some of the crushed dried green chilies are New Mexico Big Jim, which is a very large — about 13 inches long — medium-hot chili. The hotter red chilies are crushed Sandia peppers, a New ...

Whole dried red chilies make this chili like none other. I first made it in Santa Fe, ... Consider swapping the ground beef out for ground turkey or plant-based ground meat substitutes.

Poblano: A big green pepper that is not too punchy in its heat. As poblanos ripen, the fruit reddens. Ancho: A dried, ripe poblano pepper becomes an ancho chili, sweet and smoky, mild to medium hot.

Substitute: Hot Italian sausage or make your own with ground pork, garlic, cumin and paprika. Chile de arbol: Small, bright red, fairly hot dried Mexican chili. Substitute : Chile powder.

1 to 2 tablespoons red chili powder or flakes (any mix of gochugaru, togarashi, Aleppo pepper, Espelette pepper and red pepper flakes, plus 1 teaspoon smoked paprika) 1 (28-ounce) can whole plum ...

Dried chilies are worth their weight in gold. They are excellent sources of flavor, giving foods a robust, smoky flavor with lots of zest.However, getting to know dried chilies can be confusing.