Join us for this exciting class where you will learn the secrets of working with dried chilies. You've seen them on the store shelves, or hanging to dry in Pike Place Market, but you're not quite sure what to do with them. Dried chilies are the starting place for Mexican cooking. This class will cover what chilies to use for sweet flavors, smoky heat, deep and fruity flavors and which ones to use just for fiery heat. We will also explore the history of the types of chiles, the regions of Mexico that individual chiles are grown, and proper handling.
This is a hands-on class. Each class ends with a light meal and beverage.