Sautéing ...... Reconstitute chiles in hot water for 20 minutes. Remove softened chiles, discard seeds and stems. Dice and add to the sautéing mixture. This method will add deep, intense flavor.
Toasting ....... Toasting chiles intensifies their natural flavor. Simply toast chiles on a hot skillet making sure not to burn. When chiles become pungent, remove immediately and cut out seeds and stems. Place chiles directly in sauces or purée them in a blender with 2 Tbs.. water. Note: The aroma can cause coughing.
Grinding ...... Grind whole chile pods in mortar and pestle or blender until fine. Do not inhale freshly ground powder.