Chile Pepper Fun Fact - Using Dried Chilies All Year Long 

Fresh vs Dried Pepper Names...

Dried chilies are used throughout the world because drying is the best way to preserve peppers for year-round use. From mild peppers to very hot chilies, there's a dried chile pepper that everyone can enjoy. Showcasing the best-known dried chilies from mild to spicy, most of these are featured in Mexican cooking and common in the Southwestern United States and Tex-Mex dishes. One little fireball is a favorite in Thai food. 

When selecting dried chilies, the general rule is that larger peppers are milder, and the smallest chilies are the spiciest. Recipes often call for them to be rehydrated or roasted, and many can be ground into flakes or powders for quick seasonings. No matter which chile you cook with, always wash your hands and kitchen tools and surfaces after working with these spicy peppers. 

Dried chilies can be re-hydrated by soaking in hot water for 20-30 minutes or more. If the seeds are to be removed, it is usually easiest to remove the stem and shake out the seeds before soaking. If liquid is called for in the recipe (for example, for a sauce or soup), then the soaking water may use as part of the liquid; however, taste it first and do not use it if the soaking liquid tastes bitter. 

Dried chilies can also be ground, with or without the seeds to a coarse or fine powder. Chili powder can be used as a seasoning in many dishes such as dry rubs or marinades, soups, meat fillings, and vegetable side dishes. Sauced. Dried chilies can be cooked with water and a little seasoning, then pureed to create a chili sauce that can be used as a seasoning like chili powder, or as a table condiment.