Store dried peppers in a glass jar, out of the sun, or in a brown paper bag in the bottom of the refrigerator. Before using, rinse and pat each pepper dry.

　　

Ingredients

　　

Step 1

Toast the peppers (see above).

　　

Step 2

Transfer the peppers to a heatproof bowl. Pour very hot water over the peppers to just cover. Let the peppers soak until they are softened and rehydrated, 20 to 30 minutes.

　　

Step 3

Strain the soaking liquid, and reserve it for cooking. Transfer the peppers to a paper towel to dry.

　　

Step 4

Wear thin plastic gloves to handle all hot peppers. Cut open each pepper, lengthwise. Remove the seeds, veins, and stem from inside each pepper with a paring knife.

　　

Step 5

Scrape along the inside of each rehydrated pepper to remove the soft flesh. Place the flesh in a small dish, and mash it to form a soft paste for use in cooking. Use the paste right away, or cover it with plastic wrap, and refrigerate up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.