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+ servings
Piquin Chiles on a Plate

How to Rehydrate Piquin Chiles

$1.11 recipe
Mitch and Justine
Learn how to prepare and rehydrate piquin chiles to be used in a variety of Mexican dishes from salsas to stews.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Cooking Tip, How-to
Cuisine Mexican
Servings 1 serving
Calories 345 kcal


  • Cast-iron skillet or comal
  • Saucepan



  • 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 in, cover the pot, and let them rehydrate for 10-15 minutes, or until they feel soft.
  • Your chiles are now ready to be used in a wide variety of Mexican soups, sauces, and marinades.



  • The seeds are not usually bitter like some other dried chile varieties, so we never worry about seeding them.
  • The weight used for 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.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.


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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