Boise Salt Co. Chipotle Morita Chile Peppers 4 oz - Resealable Pouch

I bought these chiles on Amazon because I couldn't find them in my relatively small city. They're fantastic in Kung Pao Chicken! Here's the recipe I used (from Cook's Illustrated):1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into ½-inch cubes¼ cup soy sauce, divided1 tablespoon cornstarch1 tablespoon Chinese rice wine or dry sherry½ teaspoon white pepper1 tablespoon Chinese black vinegar1 tablespoon packed dark brown sugar2 teaspoons toasted sesame oilStir-Fry1 tablespoon minced garlic2 teaspoons grated fresh ginger2 tablespoons plus 1 teaspoon vegetable oil, divided½ cup dry-roasted peanuts10 - 15 dried arbol chiles, halved lengthwise and seeded1 teaspoon Sichuan peppercorns, ground coarse2 celery ribs, cut into ½-inch pieces5 scallions, white and light green parts only, cut into ½-inch pieces1 For the Chicken and Sauce: Combine chicken, 2 tablespoons soy sauce, cornstarch, rice wine, and white pepper in medium bowl and set aside. Stir vinegar, sugar, oil, and remaining 2 tablespoons soy sauce together in small bowl and set aside.2 For the Stir-Fry: Stir garlic, ginger, and 1 tablespoon oil together in second small bowl. Combine peanuts and 1 teaspoon oil in 12-inch nonstick skillet over medium-low heat. Cook, stirring constantly, until peanuts just begin to darken, 3 to 5 minutes. Transfer peanuts to plate and spread into even layer to cool. Return now-empty skillet to medium-low heat. Add remaining 1 tablespoon oil, arbols, and peppercorns and cook, stirring constantly, until arbols begin to darken, 1 to 2 minutes. Add garlic mixture and cook, stirring constantly, until all clumps are broken up and mixture is fragrant, about 30 seconds.3 Add chicken and spread into even layer. Cover skillet, increase heat to medium-high, and cook, without stirring, for 1 minute. Stir chicken and spread into even layer. Cover and cook, without stirring, for 1 minute. Add celery and cook uncovered, stirring frequently, until chickenis cooked through, 2 to 3 minutes. Add soy sauce mixture and cook, stirring constantly, until sauce is thickened and shiny and coats chicken, 3 to 5 minutes. Stir in scallions and peanuts. Transfer to platter and serve.

The pepper pods gave my meal a great taste

They came completely broken open. All the seeds out over dehydrated they never even softened up after slow cooking for 6 hours in a crockpot.

These chiles are brittle, odorless, and flavorless. Very, very old and improperly stored.