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The dried chile Tepin, also known as Bird Chile or Chiltepin, are very small spicy chillies. The Chiltepin have a powerful taste with a slight acidity. The pepper comes from Mexico, where they describe the spiciness as ‘Arrebato’, which means fast or explosive. This is because the chile Tepin are intensely spicy, but the heat also disappears quickly. The Tepin peppers are widely used in Mexican cuisine, but also in Spanish, Indian and Asian cuisine the pepper is used for stews, sauces and soups.
Preparation
– Fry the dried chillies in a dry frying pan on medium heat for about 2 minutes. This will release the essential oils and give them more flavour. Then rehydrate by soaking them in hot water for about 15/20 minutes, then chop as you prefer.
– Place the dried chillies in a food processor and grind them until they have the coarse texture you prefer, flakes or powder.
From € 4,00
Store in the supplied jar in a spice drawer, pantry or for even longer storage in the freezer. Avoid exposure to air, moisture, light and heat, which may cause the dried chillies to discolour, mould and lose their flavour. Click here for more information on storing and freezing dried chillies.
The dried chillies have a long shelf life, but for optimal taste and spiciness, store no longer than one year.
Store in the supplied jar in a spice drawer, pantry or for even longer storage in the freezer. Avoid exposure to air, moisture, light and heat, which may cause the dried chillies to discolour, mould and lose their flavour. Click here for more information on storing and freezing dried chillies.
The dried chillies have a long shelf life, but for optimal taste and spiciness, store no longer than one year.
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