Leftover chillies pose a delightful dilemma: what do you do with these vibrant, spicy flavour bombs before they lose their freshness? Fresh chillies typically last up to two weeks when stored properly in the fridge, but their versatility and potency make preserving them a worthwhile endeavour. From fiery Thai bird's eye chillies to smoky chipotles, preserving chillies ensures their flavours are accessible long after harvest season. There are numerous methods to preserve chillies; you can dry them to concentrate their heat and flavour, pickle them for a touch of tang, or even cook them down into spicy sauces or pastes.
Leftover chillies can be preserved in various ways to ensure they don’t go to waste. Drying chillies at home is straightforward – either hang them to air-dry or use a low oven temperature until they are brittle. Once dried, they can be ground into flakes or powder for seasoning, rehydrated for use in sauces and stews, or used whole in cooking to add a smoky depth. Pickling is another option: pack chillies into jars, cover with a vinegar-based brine, and refrigerate for long-lasting tangy flavour. For those seeking complexity, fermenting chillies in a saltwater solution at room temperature develops rich flavours over time, perfect for enhancing various dishes.
Preserving chillies offers many benefits beyond simply extending their shelf life. Firstly, it allows you to enjoy them at their best throughout the year, regardless of seasonal availability. Preserved chillies, whether dried, pickled, or fermented, add depth and complexity to dishes, and serve as convenient ingredients for quick meal preparation, providing a spicy kick to sauces, soups, and marinades without the need for fresh produce. Additionally, preserving chillies can be a sustainable practice, reducing food waste by upcycling surplus or leftover peppers.
Making homemade pickled chillies is a straightforward process that results in tangy, flavorful peppers, perfect for adding to many dishes. Start by washing and slicing your chillies, removing stems and seeds if desired for milder heat. In a saucepan, combine equal parts vinegar and water with sugar and salt to taste, bringing the mixture to a boil until the sugar and salt dissolve completely. Pack sterilised jars tightly with the sliced chillies, along with garlic cloves, peppercorns, or herbs for added flavour if desired. Leave the pickling liquid to cool then pour it over the chillies, leaving a bit of headspace at the top of each jar. Seal the jars with sterilised lids before refrigerating. The pickled chillies will be ready to enjoy after a few days, and their flavour will continue to develop over time in the refrigerator.
To make homemade fermented chillies, start by washing and chopping your chillies into small pieces. Place the chopped chillies in a clean glass jar, leaving some headspace at the top. Prepare a brine solution by dissolving about 1-2 tablespoons of non-iodized salt per litre of water. Pour enough brine over the chillies to completely submerge them, ensuring they stay below the brine level during fermentation. Optionally, you can add garlic, herbs, or spices for extra flavour. Cover the jar loosely with a lid or a cloth secured with a rubber band to allow gases to escape during fermentation. Place the jar in a cool, dark spot (around 18-24°C) and let it ferment for about 1-2 weeks, depending on your taste preference. Taste the chillies periodically; once they reach the desired level of tanginess and flavour, transfer the jar to the refrigerator to slow down fermentation. The fermented chillies will continue to develop flavour over time and can be used in sauces, marinades, or as a flavorful condiment.
Metric
Imperial
- 250g of red chillies, chopped
- 4 garlic cloves, peeled
- 1l water
- 18g of salt, (ensure it's non iodised)
- herbs, and spices such as bay leaves or peppercorns (optional)
Wash the chillies thoroughly and chop them into small pieces
- 250g of red chillies, chopped
Dissolve the salt in the water to create a brine solution. Let it cool to room temperature
- 1l water
- 18g of salt, (ensure it's non iodised)
Place the chopped chillies and peeled garlic cloves into a sterilised glass jar. Add any herbs or spices you'd like to use
- 0 garlic clove, peeled
- herbs, and spices such as bay leaves or peppercorns (optional)
Pour enough cooled brine over the chillies and garlic to completely cover them, ensuring they are submerged
Close the jar loosely with a lid or cover it with a cloth secured with a rubber band to allow gases to escape during fermentation
Place the jar in a cool, dark place (around 18-24°C) and let it ferment for about 1-2 weeks, depending on how tangy you want it to be. Taste periodically to check the flavour
Once fermented to your liking, seal the jar with a tight-fitting lid and store it in the refrigerator to slow down fermentation. The fermented chillies and garlic will continue to develop flavour over time
Homemade chilli jam is the perfect balance of sweet, spicy, and tangy flavours, and great for pairing with cheeses, meats, or as a condiment for sandwiches and burgers. To make it, start by finely chopping about 250 grams of red chillies (you can adjust the quantity based on your desired heat level). In a saucepan, combine the chopped chillies with 250 grams of granulated sugar, 75 millilitres of white vinegar, and the juice of 2-3 limes or lemons. Optionally, you can add a pinch of salt and spices like ginger or garlic for extra depth. Bring the mixture to a boil over medium heat, stirring frequently until the sugar dissolves. Reduce the heat and simmer gently for 40-50 minutes, or until the mixture thickens to a jam-like consistency. Stir occasionally to prevent sticking. Once thickened, pour the hot chilli jam into sterilised jars and seal them while hot. Let the jars cool to room temperature before storing them in the refrigerator. The chilli jam will continue to thicken as it cools.
Preserving leftover chillies is a great way to try out new cooking techniques, and a well loved sustainable cooking method here at GBC Kitchen. For an authentic Indian chilli pickle recipe, try Avinash Shashidhara’s mirch ka achar green chilli pickle recipe, or for something deep-fried and crispy, try Selin Kiazim’s prawns with coconut chutney and green chilli jam. For some of our own favourite recipes, give our fermented chilli queso dip, or our cauliflower fritters with fermented chilli mayonnaise a try.
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