Roasted Thai Chili Flakes (Prik Pon)
Roasted Thai chilies are a simple and fast way to add heat to your dishes. Once made, ground roasted chilies will keep for six months in an airtight container. Toasting chilies first before grinding helps release the heat and aroma of the chilies. Make sure that the kitchen is properly ventilated when dry-roasting chilies. The smoke can irritate your eyes and throat.
Makes: 1 cupHands-on: 5 minutesTotal: 15 minutesDifficulty: Easy
Makes: 1 cup
- 4 cups dried small Thai chilies
- Heat a dry pan over low heat. Add chilies to the pan and toss until slightly brown and fragrant. Alternatively, heat the oven to 350°F. Place dried chilies on a baking sheet and roast for 3 minutes or until fragrant. Remove from heat and let cool.
- Grind roasted chilies in a food processor and store in an airtight container in the pantry.