Whether you grow your own chili peppers or want to take advantage of low prices at the market, preserving chilies is a good way to have them on hand all year round.The chilies can be dried, frozen, or preserved in oil.The flavor and heat will stay the same no matter which method you use.
Step 1: Prepare your chilies by washing and drying them.
Take care to wash away dirt and other debris by rinsing them under cool running water.If you pick out bruised or damaged chilies, they won't last long.The chilies should be dried with a paper towel.Gloves will protect your hands from the chilies.Capsaicin is a chemical that burns when it gets on your skin.Do not touch your eyes or nose after handling hot chilies.
Step 2: They should be on a wire rack.
You can use a cooling rack that has a vent.Since the lack of air flow will make it more difficult for the peppers to dry evenly, avoid using a solid cooking sheet or tray.The tray should be put in a sunny room.There is a great spot in the kitchen.Store them in a container for three or more days.
Step 3: Try hanging the chilies.
This is a great way to dry them.You can keep the chilies hanging up or store them for later use once they are dry.A long piece of strong thread or fishing line is needed to thread a needle.To thread the needle through the chilies, pierce them just under their caps.Until all of the chilies have been threaded, do this.Hang them in a sunny place.They will be ready to use in three days.
Step 4: The chilies should be dried in the oven.
If you don't want to wait for the chilies to dry out naturally, this is a good technique.Instead of keeping the chilies whole, slicing them helps them dry quickly.The chilies should be sliced in half.They should be put on a baking sheet.For a long time, bake at 125 degrees F.The process is quicker than air drying.It is possible to use a food dehydrator for quick results.
Step 5: Cut the chilies.
You can slice them or quarter them.To preserve the shape of the chilies, use a knife to make a small slit in the side of each chile.If you want your chiles to be hot, you can either remove the seeds or keep them.
Step 6: The chilies should be packed in a jar.
You can fill a canning jar with chiles by choosing a clean jar.The jar needs to have a tight-fitting lid.It won't rust in the refrigerator if you use plastic.If you want to flavor the chilies, mix in some salt and pepper before packing them.The flavor of the chilies will be similar to the one served in restaurants.bay leaves or fresh herbs can be added to the mixture to flavor the peppers.
Step 7: The white vinegar should be boiled to a low boil.
If you want to cover the peppers completely, use about two cups of vinegar.When the vinegar is hot, put it over the peppers.The jar should be filled to within half an inch of the top.If you want the peppers to have a sweet flavor, you need to add sugar to the vinegar.The contents of the jar should be cool.
Step 8: You can store it in the refrigerator.
The stronger the taste, the longer you allow the mixture to sit.The peppers can be eaten as a side dish or on sandwiches.An excellent salad dressing is made from the spicy vinegar.
Step 9: The chilies need to be washed.
The chilies won't keep well in the freezer.
Step 10: The small peppers should be frozen whole.
If you want to freeze whole small peppers, you can put them in a freezer bag.Before putting the bag in the freezer, seal it and use a straw to suck out the excess air.The bag needs to be tightly packed so there isn't any extra air in it.The peppers will spoil quicker if air is present.For a long time.If you want to use the peppers, leave them out to thaw or boil them for a few seconds.
Step 11: Large peppers can be frozen in strips.
If you want to use larger peppers in a recipe, you can slice them into strips or chunks.Remove the seeds by slicing them into pieces.Place the pieces on a baking sheet and freeze them.It's called flash freezing.Remove the extra air from the pieces by putting them in a storage bag.Store in the freezer for a while.
Step 12: Put the chilies in a container and slice them.
Most people slice chilies into strips.Smaller chilies may be left whole.Depending on the heat level you desire, leave in as many seeds as you want.Place them on a baking sheet.
Step 13: The pepper pieces should be hot.
It is important to cook the chilies before preserving them to get the best flavor.They can be roasted on a grill or a gas burner.Prepare your grill or preheat your oven.The slices should be roasted until charred.This should take a few minutes.They should be turned once during the process so they cook evenly.
Step 14: The peppers should be packed in olive oil.
The peppers should be put in a jar or bottle.You can use a container that is decorative.The peppers should be covered with olive oil.The jar should be kept in a dark place.