How to Store Dried Chiles (2024)

FAQs

How to Store Dried Chiles? ›

Keep chiles in a ball jar or glass container tucked into a pantry or cupboard for optimal storage. The ideal temperature should average between 60-72°F, and humidity should be low. While it's tempting to store chiles in an easy-to-reach countertop spot, sunlight's ambient heat can cause them to sweat.

Store the dried chilies in an airtight container in the pantry or even better, in the freezer. If you store them this way, the dried chilies will keep for a long time, but for optimal flavor and spiciness, do not store them for more than a year.

Shelf life for all types of dried peppers means the length of time that they remain the most aromatic and flavorful to use in cooking. Most dried seasonings like dried peppers last between one and two years. Whole dried chili peppers and unground peppercorns have the longest shelf life. They can last up to four years.

Air-tight containers:

The key to keeping your dried chillies fresh is to store them in air-tight containers. This will protect them from moisture, which can cause them to lose their flavor and become moldy. Mason jars or glass containers with tight-fitting lids are ideal for this purpose.

Place your prepared peppers in direct sunlight for 4-6 hours, or until they're completely dried out. Once they're done, remove them from the sun and store them in an airtight container in a cool, dark place until you're ready to use them.

Air Drying: String the chillies together using a needle and thread, then hang them in a warm, dry place. This can take several weeks. Oven Drying: Place chillies on a baking tray and dry in the oven at the lowest setting (around 60°C / 140°F) for 6-8 hours, turning occasionally.

Simply wash and pat dry your chillies, cut off the tops then roughly chop, keeping the seeds in. Next mix the chopped chillies with 30g salt and place in a sterilised glass jar. Cover the surface with remaining salt then seal the jar and store in a cool, dry place for a couple of weeks before refrigerating.

So when you have removed the stem, butterfly the chili by cutting it open lengthwise, run your fingers on the inside removing the seeds and as much of the inner membrane as possible. The seeds of the dried variants add more bitterness than heat, which is why they are often removed before using.

Chile peppers are often dried in the fields they're grown in. So it is normal for them to arrive with some dust or dirt on them, just like produce from the grocery store. Simply wipe them clean with a warm, damp towel.

This happens all the time, mostly with ristras that contain pupae from small moths that hatch and cause consternation. In your case, this is poor storage in humid conditions that causes insect infestations.

Can you store dried peppers in a mason jar? ›

Store Dried Chiles in Airtight Container

Your chiles should be stored in a glass or plastic jar. You can use whatever will close tightly; you can use refrigerator boxes with locking lids or canisters with rubber gaskets. You can even use Ball or mason jars since the lids are designed to create an excellent, tight fit.

Hot peppers are full of water and decay or dry out rapidly. Don't wash them after picking, but brush any dirt off them. Fresh harvested chilis feel best in the refrigerator. But note that you should never place them in a closed bin.

Soak chiles in enough hot tap water to be completely submerged, stirring them every few minutes, making sure they are plumping evenly. Usually 15-30 minutes is enough time to make them pliable, much longer and the flavor begins to weaken.

Whole peppers will take longer than sliced peppers to dehydrate. I prefer to leave them whole so I can toast them in my recipes. I also enjoy the spice from the seeds. Set the dehydrator to 125 degrees and begin checking the peppers after 4 hours.

The easiest way to save hot peppers is to freeze them whole! Freezing chilies is the best way to preserve the integrity and flavor of your chilies. This works for any type of pepper, from sweet bell peppers to the hottest peppers in the world.

Freezing chilies is the best way to preserve the integrity and flavor of your chilies. This works for any type of pepper, from sweet bell peppers to the hottest peppers in the world. If you are looking to enjoy your harvest all year round, follow these 3 easy steps below!

Hang chillies in a well-ventilated, dry area away from direct sunlight. Ideal locations include a kitchen, attic, or a dry shed where air can circulate freely around them. Hanging them in bunches or on strings ensures that they dry evenly without touching each other, which can lead to mold.

If you've just got a little bit of chilli to preserve overnight, stand it, cut-side down, in some salt, and it will stay nice and fresh for a day. For one or more chillies, freeze them, pickle them, dry them out or transform them into a hot, spicy oil that'll last you for ages, there's so much you can do!

The average shelf life of dry red chilli is up to 24 months (2 years).