How to Rehydrate Piquin Chiles
Learn how to prepare and rehydrate piquin chiles to be used in a variety of Mexican dishes from salsas to stews.
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