Arcadia Posted October 21, 2021 Share Posted October 21, 2021 I have home grown bird's eye chili/Thai chili/cili padi and ghost peppers. I have made Chinese style chili oil with my previous batch of thai chili. I am too lazy to can them. My ninja air fryer has a dehydrator mode but I haven’t tried yet. Any suggestions? Also any tried and tested recipes for pepper flakes? Quote Link to comment Share on other sites More sharing options...
mathnerd Posted October 21, 2021 Share Posted October 21, 2021 (edited) Remove the stems and wash the thai chilli very well in running water. Then mix 1 cup of white vinegar and 1 Tablespoon of salt in a gallon of water and soak the chillies in it for 20 minutes. This is for sanitizing. Then, fish them out, rinse them again to get rid of vinegar smell and wrap in a clean kitchen towel to blot all the water out. Then, chop them into pieces on a clean cutting board using a clean knife and store in a freezer ziplock bag in your freezer. They last for a year or more for me and the taste never changes. I take out whatever my recipe calls for all year long. (I add some crushed to my gochugaru when I make my kimchi). Edited October 21, 2021 by mathnerd 1 2 Quote Link to comment Share on other sites More sharing options...
saraha Posted October 21, 2021 Share Posted October 21, 2021 You could refrigerator pickle some 1 Quote Link to comment Share on other sites More sharing options...
MEmama Posted October 21, 2021 Share Posted October 21, 2021 I just freeze them. Rinse, chop, stick in ziplock bags. I have a winters worth in my freezer! 3 Quote Link to comment Share on other sites More sharing options...
livetoread Posted October 21, 2021 Share Posted October 21, 2021 Or the even lazier way is stick them all whole in a freezer bag and freeze them. Take them out one at a time to use them. They don't work for eating fresh, but are great for cooking. The smaller Thai chilies you might be able to just leave on the counter top and let them dry out. I've had success with that. 1 Quote Link to comment Share on other sites More sharing options...
Arcadia Posted October 21, 2021 Author Share Posted October 21, 2021 18 minutes ago, livetoread said: . The smaller Thai chilies you might be able to just leave on the counter top and let them dry out. I've had success with that. My ghost peppers look like they are going to dry out. My husband is just worried they will spoil since this is our first ghost pepper harvest out of two pots of ghost pepper plants. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted October 21, 2021 Share Posted October 21, 2021 I have a dehydrator that you can borrow if you want to try it. 1 Quote Link to comment Share on other sites More sharing options...
Zoo Keeper Posted October 21, 2021 Share Posted October 21, 2021 (edited) I rinse and chop bell pepper/sweet peppers and then throw in freezer bags. I freeze other peppers (we have a couple different hot peppers) whole. This is mostly so that when I grab from the freezer I can easily tell if its a hot or sweet pepper. I chop/slice the hot ones while frozen-- easier for me. Edited October 22, 2021 by Zoo Keeper 2 Quote Link to comment Share on other sites More sharing options...
Clarita Posted October 21, 2021 Share Posted October 21, 2021 For the ones that you think you can't salvage you can always just toss them back in your garden bed and hope a few volunteer plants will sprout up next year. We've gotten volunteer plants this way (well it always happens with tomatoes but we'v gotten a few free pepper plants). 1 Quote Link to comment Share on other sites More sharing options...
Lucy the Valiant Posted October 21, 2021 Share Posted October 21, 2021 We freeze them (lots and lots!) and also dehydrate them. They're PERFECT for tossing a handful in chili / soup / etc. 1 Quote Link to comment Share on other sites More sharing options...
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