Here’s the secret step most people skip: conditioning. Don’t be that person.
Once dried, put them in a sealed glass jar or a plastic bag for a week. This evens out any leftover moisture. Open the container daily to let trapped air out. If you see condensation? They’re not dry enough—hit the oven again.
After that week, store them in an airtight container. A cool, dark pantry is perfect. They’ll be happy for a year or more. Maybe two.
Now, how to use them? Rehydrate in hot water for 20 minutes. Then blend into sauces, salsas, or stews. Or grind them into ancho powder for a rub that makes chicken weep with joy.
