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I worked in 3 different restaurants for a chef who used a lot of different chiles, all of them dried. We would stem and seed them, and spread them out on sheet pans; then and put them into very hot ovens (500 degree F) for 30 seconds or less, just until we could smell them. They were already dried; the idea was that we just needed to bring the volatile oils to the surface. Yes, use your nose.
 
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