How to store green chili peppers

5 from 83 votes

Welcome to the ultimate guide on green chili peppers! Green chili peppers are an indispensable part of Indian cuisine, adding a fiery kick to various dishes. But what do you do with a surplus of green chili peppers? How do you store them to ensure their freshness? In this comprehensive guide, I will walk you through the best practices for storing green chili peppers, including tips on prepping, freezing, and storing them for long-term use. I am also covering information on different types of chili peppers and substitutes for Indian green chili peppers.

Prep Time10

Total Time10

Course: Other

Cuisine: All

Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: lb of stored chilies

Calories: 95kcal

Author: Shilpa Kerur

Ingredients

1 lb green chili peppers or as needed
Water as needed

Instructions

Prep the chilies for storage:

Wash the green chilies in running water to remove any dirt. You can also place them in a colander and wash them.
Spread them on a clean kitchen towel and let them air dry. Alternatively, pat them using a kitchen towel or paper towel to remove all the water content.
Remove the stem of the chilies.
If there are any signs of ripening or bruise, store them in fridge and do not freeze them.

Storing in the fridge:

Take a clean and dry airtight container and line it with a paper towel. Place the cleaned chilies.
Lightly wrap them and place them in the fridge.
They can be stored in the refrigerator for up to 2 weeks.

Storing whole chilies in the freezer:

Line them in a baking tray and flash freeze for one hour so that they can firm up. Do not flash freeze for longer than that as it may cause freezer burns.
Once the chilies are firm, transfer them to a ziplock bag and seal it.
Store in the freezer for up to 12 months.

Storing chili paste:

Place the cleaned green chillies in a food processor and process them until they are finely chopped. Do not add any water when chopping them.
Portion the chili paste by placing about one teaspoon of it in each compartment of an ice tray. Freeze the tray until the chili paste is fully set, which usually takes 5-6 hours.
Transfer the frozen chili paste cubes into a freezer-safe plastic bag. Try to remove as much air as possible from the bag before sealing it completely.
Label the plastic bag with the date of freezing and store it in the freezer for up to 12 months.

Notes

Flash-freezing the whole chilies for no more than one hour can help firm them up and prevent them from sticking to each other. Freezing them for longer than that on an open tray may lead to freezer burn, which can affect their quality.

Use small ice cube trays for portioning the chili paste. Ideally, it should hold about one teaspoon of chili paste.

When freezing whole chilies or chili paste, it's important to remove as much air as possible from the plastic bag. This helps prevent freezer burn and helps maintain the quality during storage.

When making chili paste for storage, it's important to avoid adding any water while chopping the chilies, as water can affect the texture and quality of the chili paste. Keeping the chili paste dry can help maintain its flavor and consistency during storage.

Nutrition