Can I still eat chopped chili peppers after two years

It is usually not recommended to continue eating chopped chili peppers after two years. Long term storage may lead to microbial contamination, nutrient loss, or the production of harmful substances, posing a food safety risk. Chopped chili peppers belong to high salt pickled products, and theoretically can be stored for a long time under sealed, low temperature, and dark conditions. However, it is difficult to ensure a completely sterile environment for homemade chopped chili peppers, and after two years of storage, there may be mold growth, sourness, or an increase in nitrite content. Even if the appearance is normal, the nutrients such as vitamin C in chili peppers have been significantly lost, and the flavor and taste will also decrease significantly. If the sealing of the container is damaged, the bag swells, the color turns black, there is an odor or mold during the storage of chopped chili peppers, it is absolutely not edible. Some households use vacuum sealing or adding a large amount of preservatives to extend the shelf life, but pathogenic bacteria such as Clostridium botulinum may still breed beyond two years, and high-temperature cooking cannot completely eliminate the risk of toxins.

Daily recommendation: Store homemade chopped chili peppers in a glass sealed container and refrigerate for no more than 6 months. Before consumption, observe the color and odor, and discard immediately if any abnormalities occur. Fermented foods stored for a long time may contain excessive nitrite, which increases the risk of diseases such as stomach cancer. Special populations such as pregnant women and patients with gastrointestinal diseases should avoid consuming pickled products stored for too long. Making fresh ingredients and eating them now is the best choice to ensure food safety.