Thai Roasted Dried Chile Powder (Prikk Pow Poun)
Ingredients
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1 cup dried chiles
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sea salt
Method
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In a 12" skillet, dry roast the dried chiles over medium heat, shaking the skillet or tossing and stirring with a wooden spatula to ensure even heating, until blackened. Adding a bit of sea salt to the skillet helps to cut down the fumes. Take out of the pan and cool completely.
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In a food processor, fitted with a steel blade, add the chiles and process until they turn to powder. Let the mixture settle a bit before removing the lid and take off the lid at arms length with your face turned outward if possible (try not to inhale the fine dust). Carefully transfer to a glass jar and seal with a tight-fitting lid. Store at room temperature up to a year. (Remember that it is slightly salty when you are cooking).
Notes
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Description:
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"This is very strong...turn on the exhaust fan before starting and
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make sure your kitchen is well ventilated. After you are finished
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inside, boil 1 cup of vinegar and 4 cups of water in a saucepan for at
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least 30 minutes to clean the air."
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Yield:
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"1 cup"
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