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Thai Chili Peppers -- how to preserve

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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?

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  1. 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!

    1 Reply
    1. re: meowzebub

      I agree. Into the freezer go all our peppers... Thai included. A quick swipe under the hot water faucet brings it back to life.

    2. 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.

      1. For soups, marinades, and sauces we toss the peppers into a blender, liquify, and freeze.
        For seasoning we dry and grind the peppers.
        For other uses like stir fry we freeze the whole peppers.

        (pic) A mess of peppers being dried.

         
        2 Replies
        1. re: hannaone

          Thanks for that Hannaone. Missed you!

          1. re: Gio

            Just moved into a new home that hannathree and hannafour had built. Getting a new home in order is harder work than I thought it would be.

            We just picked that mess of peppers yesterday from a local pick -n- pay farm. Got some pretty nice cukes and zucchini also.