In today’s Chef’s Quick Tip with News 12’s Tina Redwine, learn how to make all different types of Mexican chile from pasilla chile to chile negro.

Recipe:
Using any dried Chile, you need to “just cover” with boiling water. The Chiles will float, so you can use a plate to weigh them down in the water. Let the Chiles sit for 20 minutes before using for salsa. You can use the reserved Chile water to add to any salsa if it’s too thick. Or to marinate chicken or meat.