I have heaps of red chillies and would like to preserve them, a bit like the minced chillies that you buy at the supermarket. Does anyone have any ideas please, TIA
uli,
Mar 31, 7:43am
Best option is to freeze them. You could also dry them and then grind. Personally I ferment them together with surplus garlic cloves.
narnas1,
Mar 31, 7:45am
thanks for that, was wondering about mincing them and putting into smallish jars and covering with olive oil, would that work! They are the long thin walled type, don't really want to freeze or dry them.
autumnwinds,
Mar 31, 7:49am
Have tried the oil, find either the sherry (the liquid is a bonus in cooking) or freezing gives the best results.
uli,
Mar 31, 7:51am
I would definitely mince then boil them and add salt and/or vinegar if you want to keep them without freezing. Not sure how well they would keep out of fridge or freezer though.
narnas1,
Mar 31, 7:53am
How long do they keep if done with the sherry!
makespacenow,
Apr 1, 3:01am
How about pickling them! If you use sterilized jars they will last long time.
buzzy110,
Apr 1, 3:31am
Toxic mould growth would be my major concern. Preserving/fermenting in a brine solutions is how I've done it in the past. I still have a jar from 2 years ago.
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