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–+ servings
Piquin Chiles on a Plate

How to Rehydrate Piquin Chiles

Mitch Chapman
Learn how to prepare and rehydrate piquin chiles! They are perfect for a variety of Mexican dishes, from salsas to stews.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Cooking Tip, How-to
Cuisine Mexican
Servings 1 serving
Calories 345 kcal

Equipment

  • Cast-iron skillet or comal
  • Saucepan

Ingredients
 

US Customary - Metric
  • 1 package piquin chiles
  • Water for soaking

Instructions
 

  • Heat a cast-iron skillet or comal over medium, then dry toast the chiles for ~60 seconds, stirring frequently, until fragrant.
  • Bring a saucepan of water to boil, then turn the heat off, add the piquin chiles, cover the pot, and let them rehydrate for 10-15 minutes until soft.
  • Your piquin chiles are now ready to be used in various Mexican soups, sauces, and marinades.

Notes

The weight used in this recipe is an example only. The amount needed will depend on the size of the recipe.
You can reserve the soaking water to use in recipes, but some people find it bitter, so always taste it first.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 51.1g | Protein: 12.3g | Fat: 15.8g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 89mg | Potassium: 2222mg | Fiber: 26.8g | Sugar: 0g | Vitamin A: 35760IU | Vitamin C: 6.4mg | Calcium: 97mg | Iron: 9.8mg
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