storing/preserving chillis?

panagia

We've got a bag of scotch bonnets and a little pack of other chillis, best before date tomorrow 14th. The chillis look to be in good condition still but I'm not sure how long they'll keep, especially given that only one of us likes chilli!

I was wondering how best to preserve or store them so that we don't end up throwing them away. I guess they will go manky sooner or later if they're just left in the fridge!

Could I preserve them in oil, or freeze them, do you think?

Grumpelstiltskin

I freeze Chilis, when you want to use them slice or chop them whilst they are still frozen.

Mummy2cheekymonkeys

I freeze them as they were always going manky before I used them all. I've seen Jamie Oliver grate them straight from the freezer. I've frozen them whole and chopped them in half aswell. Depends how much you tend to use in a recipe.

C_J

I grow a lot of chillis so have a seasonal glut which I rely on to last me all year. I chop them first and then freeze them. The slices seem to separate perfectly well so I can add as few or as many as I want when cooking.

DigForVictory

+1 for chop & freeze.

panagia

I guess if you chop them first before freezing it's easier to remove the seeds. (I'm not sure if he eats the seeds too, I'll ask him!)

Does freezing them affect the strength or flavour?

PasturesNew

I just freeze them and use/slice/chop them still frozen as they soon thaw out and are just as easy to cut when frozen as fresh. No prep required, pick up the pack, open the door, lob them in, shut the door, job done.

penny-wise

I grow my own chilli plants and get a glut every year. I get a needle & thread and run the needle through the stalk if its not too dry, or just under the stalk, so the thread goes through the white bit that the seeds are attached to. I keep doing it til I get a string of chillies & hang it in my kitchen to dry.

I also make a lot of hot sauce because my husband is addicted to it.

panagia

Ooh I never thought of drying them! Anyway, he's put the two bags in the freezer now, thanks everybody.