Thai Chiles-Use and Storage
I picked up a container of Thai chiles at the grocery. There are probably 30-35 chiles in there. I am planning on making two Thai recipes in the near future and will probably use 8 chiles total. How long should I expect the rest to last? Also, they were in a plastic tub in the chilled section of the produce. Should I keep them in the fridge? I always thought chiles should be stored at room temperature. Any easy ideas for the leftovers before they go bad? Pickle them? Dry them?
You can dice them and pour vinegar over them and add a garlic clove, that'll make them last for a year if in thr frig. You can also dice and cover them with fish sauce like they do in Thai restaurants.
They are perishable and depending on how fresh they were when you got them, they'll last 3-14 days in the fridge--I always put them in the crisper in the bottom and put a paper towel to wick excess moisture. Also, it helps if every few days you look for ones starting to go bad--it's first noticable near the stem--they start to get a little darker. Pull those and toss or use immediately...You can freeze them too--won't be perfect, but will add needed punch to dishes..