Preserving Chilli

Roasted Chilli Freezer Portions

Home recipe · fridge or freezer method

Preparation 15 minutes preparation plus cooking and cooling · Makes About 4 side portions

Cooked chillies portions cooled quickly and frozen for later use. This is a freezer recipe, not a room-temperature preserve.

Ingredients

• 500 g fresh chillies, washed and halved lengthways; wear gloves and remove stems
• 1 tbsp rapeseed or olive oil
• ¼ tsp fine salt
• ½ tsp ground cumin

Equipment

• Oven tray or wide lidded saucepan
• Baking paper (if roasting)
• Shallow freezer-safe containers

Method

1. Heat the oven to 200°C (180°C fan), or set a wide saucepan over medium heat. Wash the chillies, remove damaged parts and prepare it: halved lengthways; wear gloves and remove stems.
2. Toss with the oil, salt and listed seasoning. Roast in one layer until fully tender and lightly browned, turning once; if using a saucepan, cook with a splash of water and a lid until completely tender.
3. Divide into shallow portions and cool quickly. Refrigerate or freeze within 1–2 hours of cooking.
4. Seal, label and freeze at about −18°C. Use from frozen in cooked dishes or thaw in the fridge.
5. Once thawed, use within 48 hours and reheat until steaming hot throughout if serving hot. Do not refreeze thawed portions.

Freezing Chilli

General preservation or storage guidance

Preparation About 15 minutes active, plus freezing

Whole or sliced chillies can be frozen raw in small cooking portions; they soften after thawing but retain their heat for sauces and stews.

Method

1. Choose firm, sound chillies. Wear gloves for hot varieties; wash, remove stalks and dry the pods completely.
2. Leave small chillies whole or cut larger pods into rings or pieces. Remove seeds only if you want less heat in the portion.
3. Spread pieces on a tray in one layer and freeze until firm if you want them to stay separate. No blanching is needed.
4. Transfer to labelled airtight freezer bags or containers, press out excess air and return promptly to the freezer.
5. Use the chillies from frozen in cooked dishes, or thaw the needed portion in the refrigerator. They become soft after thawing; do not refreeze thawed chillies.

Pickling Chilli

General preservation or storage guidance

Preparation About 1 hour active, plus jar processing and cooling

This tested hot-pepper pickle combines hot and sweet peppers in a fixed 5% vinegar brine and boiling-water process; do not change the ratio or process.

Method

1. Wear rubber gloves when handling hot chillies. For about nine US pints, measure 1.8 kg (4 lb) hot long red, green or yellow peppers, 1.36 kg (3 lb) sweet red and green peppers, 1.2 litres (5 cups) white vinegar labelled 5% acidity, 240 ml (1 cup) water, 4 tsp pickling salt, 2 tbsp sugar and 2 garlic cloves.
2. Wash peppers. Leave small chillies whole and slash each 2–4 times; quarter larger peppers. Blister skins under a hot grill or in a 200°C oven until blistered, cool enough to handle and peel.
3. Flatten small peeled peppers and fill clean hot half-pint or pint jars, leaving 1.3 cm (½ in) headspace.
4. Bring the measured vinegar, water, salt and sugar to the boil and simmer 10 minutes; remove the garlic. Cover the peppers with the hot liquid to the same headspace.
5. Process jars in a boiling-water canner for 10 minutes below 305 m elevation, 15 minutes from 305–1,829 m, or 20 minutes above 1,829 m. Follow the complete NCHFP canner instructions; do not shorten the time or alter vinegar strength, pepper ratio or jar size.
6. Cool undisturbed and check seals. Refrigerate any unsealed jar and all opened jars; discard jars with leakage, bulging or spoilage.

Freezer Chilli Paste

Home recipe · fridge or freezer method

Preparation 20 minutes preparation and cooking · Makes About 12 tablespoons

A cooked, portioned chilli paste for freezer storage; it is not fermented or shelf stable.

Ingredients

• 100 g fresh chillies, washed, deseeded if desired and chopped
• 1 tbsp neutral oil
• 2 tbsp water
• ¼ tsp salt
• 1 tbsp cider vinegar (for flavour)

Equipment

• Gloves
• Small saucepan
• Blender or stick blender
• Ice-cube tray or small freezer containers

Method

1. Wear gloves while handling chillies. Wash, remove stems and chop.
2. Cook the chillies with oil, water and salt over low heat for 8–10 minutes until completely soft. Stir often; add a splash of water if the pan dries.
3. Blend until smooth, then stir in the vinegar. Do not taste until cooled and wash hands and equipment thoroughly.
4. Spoon into small freezer portions and freeze promptly. Store at about −18°C; never keep fresh chilli paste in oil at room temperature.
5. Add a frozen portion to a hot dish. Once thawed, refrigerate and use within 48 hours.

Chilli Flakes

General preservation or storage guidance

Preparation Preparation plus several hours in a dehydrator

Fully dried chilli pods can be crumbled into flakes for adding heat to cooked dishes.

Method

1. Choose sound chillies, wash them and dry the surface completely; wear gloves when handling hot varieties.
2. Remove stalks and slit the pods lengthwise so moisture can escape; arrange in a single layer on dehydrator trays.
3. Dry with moving air until pods and seeds are brittle throughout, with no soft or damp sections.
4. Cool completely, then crumble or pulse briefly into flakes, avoiding inhalation of chilli dust.
5. Pack immediately in a clean airtight jar away from heat and moisture; discard if condensation or mould appears.