Whether you're growing your own chilies or when you want to take advantage of the cheap prices on the market, preserving chilies is a great way to keep your chilies year-round. Choose a method between drying, salting, freezing, or preserving chilies in oil. Each method of preservation will produce a different texture, but the taste and heat of the chili will remain intact no matter which method you choose.
Step
Method 1 of 4: Drying the Chili
Step 1. Clean and dry the chili
Rinse the chilies under cold running water to remove dirt and other dust debris. Discard chilies that have rotted or damaged, as they will not last long. Pat the chilies dry with paper towels before moving on to the next step.
- It would be better if you wear gloves when handling chili. Hot peppers contain capsaicin, a chemical that burns when it comes into contact with the skin.
- Be very careful not to touch your eyes or nose after handling hot chilies.
Step 2. Place the chilies on a wire rack
You can use a cooling rack or other shelf that has a gap to allow air to circulate from below. If possible, avoid using a compact tray or cooking tray, as the lack of airflow will make it difficult for the chilies to dry evenly.
- Place the shelves or trays in a sunny, well-ventilated area. The kitchen window sill is a great place.
- Allow the chilies to dry for three days or more, then store them in an airtight container.
Step 3. Try stringing and hanging chilies
This is an easy and decorative way to dry them. When the chilies have dried, you can leave them hanging or store them for future use. This is how to do it:
- Thread a strong thread or fishing line into the needle. Pierce the chili until it penetrates at the base of the stalk so that the chili is dangled with thread. Do this until all the chilies are dangling.
- Hang the chili strands in a well-ventilated and sunny part of your home.
- Within three days to a week, the chili will dry out and be ready to use.
Step 4. Dry the chilies quickly in the oven
This is a good option if you're in a hurry and don't want to wait for the chilies to dry naturally. Instead of leaving the peppers whole, it's better to chop them so they dry out more quickly and evenly.
- Cut the cleaned chilies in half lengthwise.
- Place the chopped chilies on the grill tray with the seeds facing out.
- Roast the chilies at 51.67 degrees Celsius (or your grill's lowest temperature setting) for a few hours.
- You can also use a food dryer for faster results.
Method 2 of 4: Marinating the Chili
Step 1. Clean and chop the chili
This is not very important. You can cut it into quarters or cut it in half lengthwise. If you choose to preserve the chilies whole, use a knife to make small incisions on the side of each chili, which will help maintain the chili's shape. You can remove the seeds or leave them alone, depending on how you want the chili to be pickled.
Step 2. Store the chili in a sterile jar
Choose a clean pickling jar and fill the chilies to an inch (2.54 cm) below the rim of the jar. Make sure that the jars have tight lids. A plastic jar would be better, as plastic won't rust in the refrigerator.
- If you want to add flavor to the chilies, mix three tablespoons of salt and 15 seeds of sahang in a jar before you close the lid. This will produce a taste similar to the Jalapeño pickles served in restaurants.
- Other spices such as bay leaf or other fresh herbs can also be added to the mixture to give the chili flavor.
Step 3. Heat white vinegar to a slight boil
Use about two cups of white vinegar (473 ml), or enough to cover all the chilies in the jar completely. While the vinegar is hot, pour the vinegar over the chilies. Fill the jar with vinegar to a half inch (1.27 cm) below the jar lid.
- If you want sweet peppers, dissolve six teaspoons of sugar in the vinegar.
- Let the contents in the jar cool for a few minutes.
Step 4. Store in the refrigerator
The longer you let it sit, the stronger the salty taste will be. You can enjoy pickled chili as a side dish or use it in making sandwiches. The spicy vinegar produced is great for making salads.
Method 3 of 4: Freezing Chilies
Step 1. Clean the chili
Discard any damaged chilies, as they will not last long in the freezer.
Step 2. Freeze the small chilies whole
If you have small chilies and want to freeze them whole, you can put them in a frost-resistant bag. Use a straw to suck excess air out of the bag, then seal it tightly and attach a label before you put it in the freezer.
- Seal the bag as tightly as possible, so that there is only a little extra air in the bag. The air will make the chilies go bad faster.
- Freeze for several months. When you want to use the chilies, you can let them thaw or "bleach" frozen chilies in boiling water for a few seconds.
Step 3. Freeze large chilies in long strips
Larger chilies can be cut lengthwise or squared so you can easily use them when cooking later. Cut the chilies lengthwise or squares and remove the seeds.
- Place the chili pieces on the grill tray and freeze for an hour. This is called flash freezing.
- Place the chili pieces in a storage bag and remove excess air from the bag.
- Store in the freezer for up to a few months.
Method 4 of 4: Preserving Chili with Olive Oil
Step 1. Clean and chop the chili
To prepare chili peppers to be preserved in oil, most people cut the chilies lengthwise. However, the smaller chili peppers can be left whole. Reserve the chili seeds according to the level of spiciness you want. Place the chili pieces on the grill tray evenly and not overlapping each other.
Step 2. Roast the chili pieces
You can achieve the best chili flavor by ripening it before preserving it. You can grill it with a grill or gas stove.
- Preheat your oven or hob toaster.
- Roast chili pieces until charred. With a toaster, this should only take a few minutes. Turn the chili pieces once in this process so that the chilies cook evenly on all sides.
Step 3. Store the chilies in an olive oil bath
Place the chili in a clean jar or bottle. You can also use decorative olive oil containers. Pour the olive oil into the bowl until the chilies are completely submerged. Store the jars in a cool, dark place.
Tips
- Put the frozen chilies back in the freezer after use. If left outside, the chili will become mushy and soggy.
- If you don't have a plastic container, you can use a clear plastic bag.
- Make sure that the chilies are thoroughly soaked in the vinegar, if you choose the vinegar method.
