Chillies are a versatile ingredient that can transform dishes with their signature heat and flavor. However fresh chillies only last about a week in the fridge before they start to deteriorate. Preserving chillies allows you to enjoy their zing all year long. There are several methods for preserving chillies at home to suit your needs. Read on for a complete guide to preserving chillies through freezing drying, pickling, and oil storage.
Why Preserve Chillies?
Here are some of the top reasons to start preserving your chilli harvests or market hauls:
-
Have spicy ingredients on hand anytime – Preserved chillies can be stored for months so you’ll always have them when a recipe calls for heat.
-
Make use of seasonal abundance – Got a bumper crop from your garden or an amazing farmer’s market deal? Preserve the bounty to enjoy out of season
-
Customize heat and flavor – Tailor preserved chillies to your desired spiciness and flavor profile
-
Save money – Home preservation costs a fraction of store-bought preserved chillies.
-
Make great edible gifts – Homemade preserved chillies make for delicious and thoughtful food gifts.
Freezing Chillies
Freezing is one of the easiest methods for preserving chillies. It maintains texture and locks in flavor while stopping the clock on freshness. Follow these steps:
1. Select and Wash Chillies
Inspect chillies and discard any with bruises, damage or decay. Give the rest a good rinse.
2. Pat Dry
Let excess water drain off then pat chillies completely dry with towels. Allow to air dry for a few hours or overnight.
3. Bag Chillies
Place chillies in freezer bags, removing stems first if desired. Squeeze out air and seal.
4. Freeze
Lay bags flat in the freezer. Frozen chillies will keep for 4-6 months.
Most varieties freeze well. Thick-walled chillies like jalapeños may need slight thawing before chopping frozen. But flavor and heat stay intact. Frozen chillies work great chopped in salsas, curries, stir fries, and more!
Drying Chillies
Dehydrating or drying chillies removes moisture, concentrating flavor and heat. Dried chillies can be stored for 6 months or longer and used in chilli powder, flakes, curries, stews and more.
Sun Drying
Lay washed chillies in single layers on cooling racks or wire racks. Place in a sunny spot, turning occasionally, until brittle dry.
Oven Drying
Arrange chillies on racks in a 140°F oven for 6-12 hours. Prop door open slightly to allow moisture to escape.
Food Dehydrator
Dehydrate at 140°F for 6-12 hours until crispy dry. Rotate trays and keep chillies in single layers.
Store dried chillies in airtight containers in a cool, dark place. Enjoy their concentrated flavor and heat!
Pickling Chillies
Pickling preserves chillies in a briny, tangy vinegar solution. It yields plump, crunchy chillies with a punch of acidic flavor. They’ll keep for a year refrigerated.
1. Sterilize Jars and Lids
Wash and sterilize jars and lids to prevent bacteria growth. Boil lids, bake jars at 275°F.
2. Make Pickling Solution
Heat vinegar, water, salt, and any aromatics like garlic, spices, or sugar to dissolve.
3. Pack Jars
Fill sterile jars with washed chillies. Pour over hot brine, leaving 1/2″ headspace.
4. Remove Air Pockets
Use a chopstick to remove trapped air bubbles. Top off with brine to cover.
5. Seal Jars
Wipe rims, seal lids, process in a water bath canner for 10-15 minutes.
6. Cool and Store
Allow jars to cool untouched for 12-24 hours. Refrigerate for up to 1 year.
Enjoy pickled chillies as a crunchy, tangy condiment on nachos, sandwiches, tacos and more!
Preserving in Oil
Covering chopped chillies in oil helps prolong shelf life. Refrigerated, they’ll keep for 2-3 months.
1. Prep Chillies
Wash and dry chillies. For whole chillies, pierce with a knife tip.
2. Pack Jar
Fill a clean jar with chillies, leaving 1″ headspace.
3. Cover with Oil
Pour over neutral oil like grapeseed or vegetable oil to cover.
4. Refrigerate
Screw on lid and refrigerate, topping off oil as needed.
Use oil-preserved chillies to spice up pizza, pasta, sandwiches, dips and dressings.
Storing Preserved Chillies
Follow these storage guidelines to safely enjoy your preserved chillies as long as possible:
-
Refrigerate oil-packed chillies.
-
Store dried and pickled chillies in a cool, dark pantry or cupboard.
-
Freeze any oil or brine preserved chillies not used within 1-2 months.
-
Discard any jars with mold, off odors, soft texture or fizzing lids.
-
Use within recommended shelf life for best quality and safety.
Getting Creative with Preserved Chillies
With an array of preserved chillies on hand, you can add heat and flavor to:
-
Salsas, hot sauces, chili, stews and curries
-
Eggs, pizza, sandwiches, tacos and Tex-Mex
-
Salads, dressings, dips and spreads
-
Soups, rice dishes, baked goods and more!
Freezing, drying, pickling, and oil storage are easy methods for preserving your chilli harvest or market finds. Now you can enjoy the fruity, fiery zing of chillies all year long with your homemade preserved stash. Get creative in the kitchen using your preserved chilli arsenal to add heat and dimension to your cooking!
3 ways to preserve chillies
Preserve chillies this summer so you can add them to dishes all year round!
1. Dried If you’re looking for a quick and easy way to preserve chillies then the drying method is for you! Simply place whole chillies on a baking tray and heat in your oven at the lowest temperature until dry. Alternatively, with a NEFF oven you can use the ‘low temperature cooking’ or ‘drying’ function. Once they’ve shrivelled and darkened in colour, you know they’re ready. Remove from the oven and set aside at room temperature to cool, before storing them in an airtight container.
For popular chillies recipes and tips visit:
2. Salted All you need for this preserve is 2 ingredients, 250g fresh chillies and 40g salt. Simply wash and pat dry your chillies, cut off the tops then roughly chop, keeping the seeds in. Next mix the chopped chillies with 30g salt and place in a sterilised glass jar. Cover the surface with remaining salt then seal the jar and store in a cool, dry place for a couple of weeks before refrigerating. Now you have salted chillies ready to add to any dish for a little extra heat!
3. Pickled Pickled chillies are fragrant and delicious to serve on their own or as part of a share platter. For this recipe you will need a jar of medium sized chillies like jalapeño or serrano and a brine liquid to pour over the top.
Ingredients: 250g chillies 100g water 100ml white vinegar 1/2 tsp sugar 1/2 tbsp salt 1 tsp coriander seeds 1 tsp peppercorns
Firstly wash your chillies and pierce the surface sparingly using a pin. Then heat water, vinegar, sugar, salt, coriander seeds and peppercorns until the sugar and salt dissolves but before the vinegar boils. Pack chillies in a jar, pour hot brine over the chillies, seal and leave in a cool, dry place. After a week, you may need to top up the liquid with some more vinegar mixture to avoid oxidation.
With features you won’t find anywhere else, NEFF appliances are designed to give food enthusiasts a more rewarding cooking experience. Our ovens, cooktops, rangehoods, coffee machines and dishwashers make life in the kitchen a daily pleasure. Find out more here.
3 ways to preserve chillies
FAQ
What is the best way to preserve fresh chilies?
Freezing is the best way to preserve fleshier chillies like Scotch Bonnets and Habaneros.
What to do with a large amount of chilies?
You can make your own hot sauce! You can dry/dehydrate them and grind to make your own chili flakes or chilli powder(you can smoke them first, or not). You can pickle them. You can chop one up into a stir fry or and other dish that you want to make spicy. Lastly, you can give them away.
Is it best to freeze or dry chillies?
To keep them at their best, it is a good idea to freeze chillies so that they retain their texture. Read on to find out how.
How to store chili long term?
Keep chiles in a ball jar or glass container tucked into a pantry or cupboard for optimal storage. The ideal temperature should average between 60-72°F, and humidity should be low.
How do you preserve chillies?
Follow proper storage guidelines to get the maximum shelf life out of your preserved chillies: Store dried and pickled chillies in cool, dark pantries or cupboards. Keep away from direct sunlight and heat. Refrigerate chillies preserved in oil in the fridge. Freeze any chilled preserves that you won’t use within a month or two.
How do you store chilli?
Store in an airtight container whole or use a coffee grinder to produce chilli powder. Alternatively, string up your chillies in a Ristra, as pictured right. Either wrap cotton around the stems of numerous chillies to tie in a long bunch, or thread through the stems with a needle and cotton and hang up in a warm, dry place to dry.
How do you store fresh chilli peppers?
As with most vegetables, the best way to store fresh chilli peppers is to keep them in a cold dark place. Should you keep chillies in the fridge? Chillies last longer if they are kept in a cold dark place after they have been picked. If you don’t have a cold dry pantry place in your kitchen, then keeping chillies in the fridge is a good idea.
How do you keep chillies from rotting?
This is perhaps one of the most common ways to preserve your chillies. The key to drying chillies is constant low heat and lack of humidity. Failure to remove all of the moisture will result in your chillies rotting, making them inedible. There are many different techniques you can use for drying peppers so lets look at a few.
How long can you keep chillies in olive oil?
All you need is a sealed container, olive oil, and an oven or grill. Note: This is not a true preservation method! This type of pepper storage is only intended for the short term. Chillies in olive oil are only meant to be kept for up to 1 week in the refrigerator. However, peppers in oil have delicious flavor and are great on sandwiches.
How do you clean a fried chilli?
Follow these simple steps: Rinse chillies under running water and pat dry. Remove any damaged or bruised chillies. For larger chillies like jalapeños and poblanos, slice open lengthwise and scrape out seeds and membranes (to reduce heat). Arrange chillies in a single layer on a baking sheet or tray lined with parchment paper.