If you have grown chillies or have taken advantage of a special offer at the supermarket, it is worth keeping them to have them available all year round. Choose whether to dry them, put them in vinegar, in oil or freeze them. Each technique will give you a result with different textures, but the flavor and "strength" will remain intact.
Steps
Method 1 of 4: Drying
Step 1. Wash and dry the peppers
Use cold running water for this operation and be careful to remove any residual soil. Remove any damaged or bruised berries as they won't keep for a long time. Pat them dry before proceeding.
- Gloves should be worn to protect your hands from capsaicin, the chemical compound that makes chillies hot and can burn the skin.
- Be very careful not to touch your eyes or nose after handling the berries.
Step 2. Arrange the chillies on a wire rack
You can use one of any type, the important thing is that it ensures air circulation even under the fruit. If possible, avoid baking trays or trays "full", since the side of the chillies that remains supported has more difficulty drying.
- Place the grill in a sunny, well-ventilated room. The kitchen window is the most suitable spot.
- Wait for them to dehydrate for 3 or more days, then store them in an airtight container.
Step 3. Try stringing and hanging the peppers
It is a way to dry them in a decorative way. Once dry, you can leave them hanging and use them whenever you want. Here's how to proceed:
- Thread a needle with a long piece of strong twine or fishing line. Insert each pepper into the stem through it completely. Proceed like this with all the chillies available.
- Hang the "necklace" in a sunny area of your home.
- In about 3-7 days they will be dry and ready to use.
Step 4. Quickly dry them in the oven
This is an excellent technique if you are in a hurry and cannot wait for the berries to dry naturally. Instead of leaving them whole, cut them in half so they dry evenly and quickly. Proceed like this:
- Cut the peppers cleaned lengthwise in half.
- Place them on a baking sheet making sure to arrange them with the seeds side up.
- "Cook" the peppers in the oven for several hours at a temperature of 50 ° C.
- If you have one, you can use the dryer.
Method 2 of 4: Pickled
Step 1. Wash and slice the peppers
While it's not entirely essential, you can cut them into four parts or into slices. If you prefer to keep them whole, use a knife to make a small incision so they will keep their natural shape. Depending on how spicy you want your preserve to be, you can decide whether to leave or remove the seeds.
Step 2. Place the peppers in a sterilized jar
Choose a clean one and fill it up to 2-3 cm from the edge with berries. Make sure the container has an airtight lid. It would be better in plastic, so it doesn't rust in the refrigerator.
- If you want to flavor the preserve, add 3 tablespoons of salt and 15 peppercorns before pouring in the vinegar solution. This way the peppers will have a very similar aroma to the pickled jalapeños that are served in restaurants.
- You can consider adding other spices and herbs, such as bay leaves.
Step 3. Heat some white vinegar until it comes to a boil
You will need about 500ml or enough to completely cover the peppers. When it is boiling, pour the vinegar into the jars over the berries. Stop about 2-3 cm from the top edge.
- If you want chillies with a sweet aftertaste, dissolve 5-6 teaspoons of sugar in the vinegar.
- Wait for the contents of the jar to cool for a couple of minutes.
Step 4. Store in the fridge
The longer the mixture rests, the more pungent the flavor will be. Enjoy your pickles as a side dish or in sandwiches. Spicy vinegar is an excellent dressing for salads.
Method 3 of 4: Freezing
Step 1. Wash the peppers
Eliminate all damaged ones because they will not keep even if frozen.
Step 2. Freeze the small berries whole
If you have small chillies you can decide to leave them intact and put them as they are in the freezer bag. Use a straw to suck the excess air into the bag, seal it and label it before placing it in the freezer.
- Try to package the bags in the best possible way so as to leave as little air as possible inside: the air causes the peppers to rot more quickly.
- Place the bags in the freezer and keep them for several months. When you decide to use them, simply take them out of the freezer and let them thaw, or blanch them for a few seconds.
Step 3. Freeze the larger berries after cutting them into strips
You can decide to slice or chop the larger chillies, so it will be easier to add them to your recipes. Cut them lengthwise and remove the seeds.
- Arrange the peppers on a baking sheet and freeze them for about an hour.
- Put the pieces in a freezer bag and let the excess air out.
- Store them in the freezer for several months.
Method 4 of 4: In Olive Oil
Step 1. Wash and slice the peppers
To prepare them for preservation in oil, most people reduce them into strips. However, the smaller chillies can be left whole. Store as many seeds as you want your preserve to be spicy. Arrange the peppers on a baking sheet in a single layer.
Step 2. Grill the chilli chunks
Cooking is able to preserve them and at the same time enhance their flavor. You can grill them or on a gas stove.
- Preheat the grill or prepare the grill.
- Roast the slices until they are lightly charred. If you use the grill it will take just a few minutes. While cooking, flip them to cook evenly on all sides.
Step 3. Store the chillies in olive oil
Put them in a clean jar or glass bottle. You can also use a decorated container. Pour the oil over the peppers until they are completely covered and keep the jar in a cool, dark place.
Advice
- Immediately return the bag of frozen chillies to the freezer after using it. If you leave them out they will get soggy.
- If you don't have a plastic container available, use a transparent bag.
- Make sure that the entire contents are immersed in vinegar, if you decide to use this method.
