[CH] varying lengths of roasting dried chili peppers

Tantrika (hummer13@earthlink.net)
Fri, 02 Jul 1999 18:48:26 -0700

ok, Paul Prudhomme said roast dried anchos for 15 minutes, while the Border
cookbook said 5 minutes, and the temperature for both was 300 degrees.
When I did the Prudhomme method the anchos got quite crispy and ballooned
out, while the Border method they just got warm and not very crispy.  Now
maybe both recipes wanted a different consistency, but in both cases it was
for a home-made chili powder.  What is your preferred method?  Length of
time , temperature etc.  I want to experiment I guess.