Chile peppers on a black background
Why You Should Never Throw Out The Water After Soaking Dried Chiles
Instead of throwing out the liquid you used to soak dried chiles, save it for use as a resourceful ingredient that can amp up a wide range of different dishes.
In the process of water entering the chile, the water itself is also infused with the chile's flavors, creating a sort of savory and smoky broth.
Depending on the type of chiles you are soaking, the leftover water can have a variety of flavors. Dried jalapeños are smokier, while chile de árbol has a more acidic spice.
How you choose to use the chile water depends on which chiles you are soaking and whether your goal is to add predominantly smoky, spicy, fruity, or vegetal flavor to your dish.