Red Thai chili peppers or "prik ubon" in the Thai language are about the most common and important ingredient of the Thai kitchen. Depending where you are from, you may have to experiment with different types to find something to suit you. Dried Chili Peppers:
Remove the stems and
place the chilies in a shallow wicker basket.
Make sure that the weather will cooperate and place in strong sunlight for 2-3 days. Store them in any sealed container and keep them dry.
You can also use dried peppers from your local market. Be careful not to hurry the process by using the home oven, the result will be a quick evacuation due to watery eyes and uncontrolled sneezing!
Enjoy the peppers!
Sincerely,
Toom
When do we get to see a post featuring a picture of Ann?
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