Even though we harvest them in late summer, preserving your chilis lets you enjoy the flavor of peppers all year long. There are a number of ways to preserve chili peppers: here are 4 of my favorite ways.
If you are like I am, I always plant more peppers than I can use fresh. Even though I make a lot of hot sauces, salsas, pepper jellies, and hot barbecue sauces, I usually can’t use up all the peppers I grow. Did I mention I grow a lot of peppers?
Allowing any chili peppers to go to waste would be a crime against humanity. By preserving the chili peppers we get to enjoy them throughout the winter.
Probably the easiest way preserve chili peppers is by drying. You can also roast them, smoke them, preserve them in oil, or even freeze the peppers.
Drying Chili Peppers
Drying chilis removes all of the moisture in the peppers. Moisture is what makes the pepper go bad. Once the chili is dry, you can store them whole, crush them into flakes, or grind them into powders. You can even rehydrate them in hot water when you are ready to use them in a recipe. Crushed or ground peppers are great for making rubs for smoked meats, chilis, on top of pizza, marinades, and a plethora more.
If you live in a warm, dry climate, such as New Mexico or Arizona, you can dry chilis in the open air. The thinner peppers (think cayenne or thai peppers) are really easy to dry, because they have less flesh and dry quickly. Peppers with nice thick skin are good, too, because even on fatter peppers, the thick skin helps to keep mold and bacteria out. Chilis are often strung together by their stems and hung up to dry. These strings of chilis often make iconic decorations in the southwest.
If you want to speed up the process, or if you live in more humid climates, you can dry your chilis in a toaster oven at a very low setting, or in a dehydrator.
If you are using the latter process, you can dry the chilis whole. To speed the drying time, you can also slice them in half. In the oven or toaster oven, preheat to 125 degrees or your lowest setting. Line a baking sheet with parchment paper and place the halved peppers seed side up. Leave the oven door slightly ajar to allow moisture to escape.
Drying time in an oven will vary based on the type and size of pepper, as well as the thickness of the pepper walls. You’ll need to dry for at least 4-5 hours for smaller peppers like ghost and habanero, and longer for larger peppers. The pepper must be completely dry prior to grinding or crushing.
One trick I sometimes use is to dry them halfway in the oven, and then take them out to air dry the rest of the way. This speeds up the process a bit over air-drying. But it also takes the risk of burning the pepper away, which could happen if left in the oven too long or at too high a temperature.
Another option to consider is to smoke your chilis prior to drying. Chipotle and other smoked peppers add so much flavor to your dips (try this chipotle aioli!), and stews. Once you smoke the pepper, it will retain the smoky flavor after drying and grinding. For detailed instructions, check out the process for smoking chilis and making chipotle peppers.
Depending upon the heat of your chili peppers, and the amount you are processing, I recommend wearing rubber gloves when slicing and seeding peppers. The oil won’t burn at first, but will start to sting after about thirty minutes. The irritation could last for up to 24 hours.
Crushing Chili Peppers
Once the pepper is dry, it can be ground into flakes or powder. Crush by hand with a mortal and pestle. Or, use a spice or coffee grinder. This is my preferred way to crush chilis, as I can easily see and gauge how many spins are needed depending upon how fine the consistency I’m looking for. Or, a few spins in a food processor will work.
If you are processing super-hots like Carolina Reapers, Bhut Jolokia (ghost peppers), Scotch Bonnets, Scorpions, etc., you will want to take extra precautions when crushing in addition to the gloves. Powders could become quite fine and could get into the air. You may wish to use a mask and goggles during the grinding process.
Also be careful if you have curious kittens…. long cayenne peppers look like an irresistible toy, but could affect their nasal passages for several days when inhaled or ingested. I speak from first hand experience!
Store in plastic bags or glass jars. Make sure to label each container. Dried chilis and chili powders prefer dry, dark shelves for longer term storage.
Preserving Chilis in Olive Oil
This is another beautiful option for to preserve chili peppers. Chili infused oil is fabulous on salads, pasta, marinades, Asian meals and meats. Or, use it as a dipping oil for breads and focaccia. I prefer olive oil, but you could use canola, peanut, grape-seed or other favorite oils.
Here’s the method: Take your fresh chili peppers and crush. Or for larger jars and a more dramatic look, make one lengthwise slit in each one. Arrange the peppers in your jar. Optional: you may wish to add whole peppercorns or a small clove of garlic. Cover with your selected oil and set aside for several weeks to allow to infuse.
Make sure the seal is nice and tight to prevent spoilage. A cork stopper or a jar with a rubber gasket both work nicely.
Freezing Chilis
This option is good if you have very little time and intend to use the pepper in a cooked recipe. Frozen peppers are best when making barbecue sauces, or when otherwise reducing the pepper down, because the chili will lose its crispness.
Many people freeze chilis whole. You can also slice them lengthwise before freezing, too. Or, try freezing roasted peppers. Some people blanch fresh peppers in boiling water for 2 minutes prior to freezing. But this is not required. Use a freezer bag and remove as much air from the bag as possible.
When you’re ready to use, remove the chili from the freezer bag. Allow it to thaw prior to adding to your favorite recipes. If you plan on de-seeding the pepper, do this prior to thawing the chili. Otherwise it will become too mushy to work with.
And there you have it! Four quick ways to preserve chili peppers! Let me know your favorites in the comments below.
