How to store the chili peppers you bought

The chili peppers purchased can be preserved for a longer period of time through methods such as refrigeration, freezing, drying, sealing, and making chili sauce.

1. Refrigerated storage

Fresh chili peppers can be stored in fresh-keeping bags or boxes and refrigerated at a temperature controlled between 4-8 degrees Celsius. No need to clean before refrigeration, keeping the surface dry can reduce the probability of mold growth. Green peppers can be refrigerated for about a week, while red peppers can be stored for longer due to their lower moisture content. If local softening is found, it should be promptly removed to avoid affecting other chili peppers.

2. Cryopreservation

Chili peppers that have been washed and dried can be directly frozen, making them suitable for long-term storage. Freezing the whole piece will reduce its taste. It is recommended to cut it into pieces or shreds and lay it flat for freezing. When using, there is no need to thaw and it can be cooked directly. Frozen chili peppers can be stored for six months, but their color and texture may change, making them more suitable for stewing and cooking dishes.

3. Drying and preservation

Hanging chili peppers in a dry and ventilated place can make dried chili peppers, and intact and undamaged fruits should be selected. Dry continuously on sunny days for about a week, and regularly flip during this period. After completely drying, put it into a breathable cloth bag and add a desiccant to prevent moisture. This method is suitable for varieties with high spiciness and can be stored for more than a year.

4. Sealed storage

Place the chili peppers in a sterilized glass jar, pour in cooking oil and completely immerse them, which can isolate the air and extend the shelf life. Oil immersed chili peppers can be refrigerated for two months, and the oil will absorb the chili flavor and become seasoning oil. You can also use a vacuum machine to remove the air seal, which can maintain the crispy and tender taste of chili peppers for about three weeks.

5. Making Chili Sauce

Crush chili peppers with garlic, salt, and other ingredients, then bottle and coat the surface with oil to isolate the air. Fermented chili sauce needs to reserve expansion space and be stored at room temperature for one week before refrigeration. Non fermented types can be directly refrigerated and stored, with a shelf life of about two months. The production process should ensure that the container is sterile and avoid using metal utensils to prevent oxidation.

When storing chili peppers, appropriate methods should be selected based on the variety and purpose. Green peppers and other moisture rich varieties are suitable for short-term refrigeration storage, while dried chili peppers are suitable for long-term storage. Regardless of the method used, it is necessary to regularly check for mold growth or odors. When stored in large quantities, it can be packaged to avoid repeated thawing or opening that may affect quality. Chili peppers should be stored separately from spices such as ginger and garlic to prevent cross flavors. Pay attention to whether there is any decay or deterioration before consumption, and discard immediately if any abnormalities occur. Reasonable storage can not only reduce waste, but also enjoy the deliciousness of chili peppers in different seasons.