Storage: Store Thai chili peppers in an air-tight container in a cool, dark cupboard.
Shelf Life: Thai chilies will retain their potency for at least a year, but likely much longer.
Reconstitute Thai chilies and add to soups, sauces, and other dishes. Chop them up, toast them (optional) slightly and add them still dried. Take the tops off and grind them into chili powder using a spice grinder or blender for use as is or as part of your own spice blends. Thai chilies are an essential ingredient in most Thai curries. Also consider adding them to homemade aioli and remoulades where the mayonnaise will help soften their punch.
How to Rehydrate Dried Chiles
How to Grind Your Own Chile Powder
More Chile Recipes & Techniques
