Thai Chili Peppers -- how to preserve
My husband's much loved Thai Chili Pepper bush is ready for harvesting. How do I preserve these babies so that DH can enjoy a slow burn all winter, or at least one major conflagration in December?
I throw mine in the freezer. The flesh thins out a little (freezing dehydrates things), but as long as they're well wrapped, the flavor and definitely the heat remain intact. The flavor retention is better than drying or using a dehydrator, imho.
I've found pickling destroys the heat and of course, the vinegar changes the flavor dramatically.
Hope this helps. Enjoy!
I preserved mine with salt (and a few days of salt fermentation) - they stay nice and red and crunchy for ages in the fridge this way.