Dried red chili peppers are generally sold as ‘dried red chili peppers’ and not always specifically labeled. Depending on the type of chili you buy and its age, the heat can vary greatly. To gage it’s level, you’ll want to smell the chilies when you open the bag. If it’s pungent and tickles your nose, they’re probably pretty hot. If you don’t get much fragrance off of them, they’re probably more on the mild side. If I’ve learned anything from cooking with chilies, it’s that someone’s idea of what is hot, covers the spectrum. So use the amount of chili peppers that best fits your comfort level.
Another note about the dried chilies – when cut into small pieces, I enjoy the extra bit of heat of biting into them. If you want the flavor but not the additional heat, then slice the chilies lengthwise (so they’re in larger pieces), remove the seeds and cook as directed. When done cooking, simply remove them and serve.
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