You may need to preserve chili peppers that you have grown yourself or bought in bulk at a local farmers’ market. This will allow you to preserve their flavor, heat and nutrition until they are ready for you to enjoy them.
How can you preserve green chilies Fresh green chilies can be stored in the refrigerator in an airtight container and covered with paper towels. They can be stored properly for up to three weeks. If you can freeze, dry, pickle or can green chilies instead, it will extend their lifespan even further.
Each method of preservation requires different skills and equipment, so results may vary. How you intend to use your chilies in the future and what storage space you have will influence how you decide how to preserve them.
This article will give you step-by-step instructions on how to preserve green chillies.
What are Green Chilies?
Most chili peppers are green when young, and mature . They are therefore called green chilies. They can ripen to reddish, yellow or purple over time but they are still considered green chilies when they are young.
For spicy peppers, the heat intensity develops as the fruit matures . They can only reach their full heat potential once they are fully ripe. Green chilies are mild in heat and flavor.
The seeds are the most spicy part of chilies, even when they’re young and green. If you seed your green chilies before they are consumed or preserved, they will be milder in heat.
The flavor of green chilies is well-known for their ability to enhance the taste and texture of many foods. You can store them fresh or raw, freeze, pickle, dry, or can them canned.
The future use of your items will impact how you store them. Let’s explore the different storage options available.
Green Chili Peppers
There are many options to preserve green chili peppers that you don’t want to eat right away.
A quick overview of different storage options for green chilies.
| Storage Method | How long | How to Use |
| Fridge | Maximum 3 weeks | Fresh, raw, or cooked |
| Dried | Maximum 1 Year | Use it as a spice |
| Freezer | Maximum 1 Year | Use it in your cooking |
| Pickled | Indefinitely | Sides and salads |
| Oil-preserving | 1-3 Months | Potato salad, coleslaw, etc |
| Canned | Indefinitely | You can make them however you want |
Below, we’ll detail each method. Keep reading for green chili storage tips.
Whatever method you use, one thing is certain: you must always wear gloves when working with chilies. Even mild peppers can cause skin irritation if oils are accidentally absorbed.
How to store green chilies the best way
Store fresh green chilies in your refrigerator if you intend to eat them while they are still young and mild.
- Lay your green chilies on a single layer of paper towel.
- You can add more chilies to the paper towel by placing another sheet on top. Keep stacking chilies and paper towel until you have enough.
- Keep the container sealed in a plastic bag and store it in your refrigerator.
Green chilies can be stored in a bag that seals, but they are more likely to get crushed if there is no protection.
It’s a good idea to place them in a bag to catch any moisture. Layer them instead of squashing them.
Green Chilis last how long in the fridge?
Whole, fresh green chilies can stay fresh for up to three weeks if stored properly. They will not keep that fresh for very long, but there are no guarantees. Some batches go bad very quickly and every fridge is different.
They will need to be checked on a regular basis. Any chilies that appear to be getting soft should be used immediately.
You can only keep your chilies for 2 days after you have cut, diced or chopped them. Then they will start to lose their crunch and become slimy.
How to tell if green chilies are bad or soiled
It’s usually very obvious when green chilies go bad.
Your skin will begin to wrinkle, and this will quickly lead to soft areas. They will turn to mush if they are left untreated. You should get rid of them at this point.
Also, you might notice visible mold and a rotting scent. This is a signal to get rid of your chilies right away.
Green Chilies without the Fridge
There are many storage options available if you don’t plan to eat your green chillies right away after buying them.
Depending on your preference, the following are detailed instructions to dry, freeze, pickle, canne and can green chilies.
1. Dry Green Chilies
Drying green chilies is an excellent way to preserve them for long time.
Chilies were traditionally sun-dried. You can do this yourself if you live in a hot and dry climate. The majority of home drying is done with either an oven or a dehydrator . Both work well in both humid and cool environments.
What to Know
To get rid of any bacteria on your chilies before drying them, wash them in warm saltwater. Dry your chilies well after washing them.
Each green chili should be inspected carefully. Any green chili that looks bad is not going to dry well. Throw out peppers that look bad.
- Have mushy or soft spots
- Are you starting to look a little grey or discoloring, instead of bright green
- Bad, sour or tangy smell
Drying chilies is best done when there are fans running and your kitchen air blowing out of the window. Even mild chilies will emit spicy smells if they are heated. If you dry your chilies in the oven, it may cause irritation or burn your eyes.
How to Dry Green Chilies
It’s a good idea to research the instructions for your specific model if you are using a food drying machine. Each machine is unique and manufacturers offer recommendations on how to handle different food products.
If you are planning to use your oven, these are the steps to dry green chilies.
- Preheat your oven to 150F.
- Use parchment paper or a silicone mat to line a baking sheet.
- Use gloves to cut each chili in half.
- Place the chilies, sliced side down, on a baking sheet.
- Flip the chilies every hour (wearing goggles is a good idea, but it’s not necessary).
- Your chilies can dry for up to 6 hours, but it will take longer depending on the size of your chilies. You’ll need to inspect them and use your best judgment.
Properly dried green chillies can be kept in an airtight container in the pantry. Keep it out of direct sunlight and heat.
They should keep their best flavor for for at least 1 year.
2. Freeze Green Chilies
You might prefer to freeze your green chilies than dry them.
Although chillies freeze well, they will become softer when thawed. Chilies are best used in recipes, not as garnish for burgers and tacos. They will retain their original flavor and any heat they are used with.
How to Freeze Green Chilies
Green chilies can be frozen whole or cut in any way that you like.
Make your chilies as you like them. Follow these simple freezing guidelines:
- In a cookie tray, place a layer of parchment or silicone baking mat.
- Place your green chilies on a single layer of the sheet.
- Place the peppers in a freezer bag.
- Allow them to remain frozen for 1-2 Hours.
- Transfer the frozen green chilies into a freezer-safe container or bag and seal it.
Frozen and fresh chili peppers will retain their quality up to one year in the freezer. While they can be used for up to one year, the quality of the chili peppers will decrease, with loss in heat, flavor and texture.
3. Vinegar can preserve green chillies
Pickling green chilies with vinegar is a great way to extend their life span and give them the delicious, tangy flavor that comes from pickling vegetables.
Pickling, which uses an acidic base to preserve food from bacteria or mold, is one of the oldest ways of conserving food.
It is also very simple, and requires only a few ingredients. However, it can be very versatile if your creativity takes you to other spices and additional ingredients.
is required to preserve green chilies with vinegar.
- Canning jars
- Fresh, healthy green chilies
- Vinegar
- Salt pickling
For extra flavor, you may want to add garlic, bay leaves, or other herbs and spices.
How to “Quick Pickle Green Chilies”
Green chilies can be “quick pickedled” but must be kept in the fridge so they can be eaten immediately.
You can store pickled green chilies either in your basement or pantry by following the instructions below.
How to “quickpickle” green chilies.
- Make a brine with pickling salt. Dissolve it in a solution water-vinegar mixture, and heat the mixture on the stove at low to medium heat.
- You can cut your chilies however you like them, and then pack them in a jar with any other spices or herbs.
- Let the brine cool, then pour it over the green chilies. Fill the jar until all the chili slices are submerged.
- You can seal the jar and let your chilies “pickle” in your refrigerator for at least three days. You can then taste the chilies to determine if they are to your liking after 3 days. They are ready to be eaten as soon as you’ve found them delicious.
Pickled green chilies can be kept in the fridge for a very long time as long as it is tightly sealed.
4. Can Green Chilies
Low-acid foods are green chilies, peppers, and other peppers. They must be canned in a pressure cooker and never with water bath canner . This is the best way to make sure you don’t allow bacteria to ruin your chilies.
We recommend that you can only chilies if your are familiar with pressure canning safety procedures.
These are just guidelines. These steps won’t be sufficient for novice canners. However, they will work if the process is well-known.
You’ll need the following equipment to can green chilies:
- A pressure canner
- You will need enough half-pint canning containers, lids, bands, and bands to preserve your chilies
- Canning tools include a funnel, canning ladle and jar lifter.
- Rubber gloves
- Use a cutting board and a knife to prepare your chilies
- Pots of all sizes
- Large bowl
How to Can Green Chilies (Basic Guides)
- Before you start, make sure that your canning bands and jars are sterilized. Keep everything warm while you prepare your chilies.
- You can either leave them whole or make them into any shape you like. Most canned peppers are first roasted to make it easy to remove the skins. Then the peppers can be diced.
- After the green chilies have been prepared, pour hot water over the jars. Don’t pack the jars tightly with peppers. Toss the peppers in hot water until there is 1″ of headspace at the top.
- Make sure the jar is not leaking by tapping it. Place your rings and lids on the jars, then transfer them to your pressure cooker.
- To properly process chilies, follow the instructions on your pressure cooker model. Each pressure cooker is different. After they are ready, let the jars cool down enough to be removed from the pressure cooker.
- Spread a kitchen towel on your counter, and top it with cooling sheets. This will allow you to cool your jars completely in a safe place.
- You should label all green chilies that have been canned with the date. Keep them dry in a cool, dry place for up to one year.
You can also can pickled yellow chilies by following the same steps, but instead of using hot water, use your brine.
5. Oil to preserve green chillies
You can also preserve green chilies in oil. Keep them in the fridge or in the pantry for up 1 month.
- Use a solution of vinegar water to wash your whole green chilies. Rinse them and dry them well.
- Cut the stems and seeds off the chilies and cut them into strips.
- Make a salt and vinegar bath, and then submerge the chilies in it for at least 24 hours.
- Drain the chilies, and then dry them.
- Place the chilies in a sterilized container that is just large enough to hold the quantity you need. Cover them with olive oil.
- The jar should be sealed with an airtight seal. For up to one month, keep the jar in a dry and cool place like your pantry.
Olive preserved chilies can be stored in the fridge, but oil will begin to solidify, making it less appealing and cloudy. Green chilies in oil can be stored in the fridge for up to 3 months . They are best enjoyed within a few days.
When sliced into cold, creamy salads such as potato salad or coleslaw, green chilies preserved in oil can be delicious.
How to preserve green chili paste
A green chili paste purchased from Rani will most likely have been packaged in either a glass jar or a tube sealable.
If you are in this situation, just seal the container and place it in the refrigerator following the instructions on the package.
Making your own green chili paste
If you have made your green chili paste from scratch and want it to last as long as possible, it’s best to keep it in the freezer.
Pre-portioning green chili paste can be done in a few easy steps.
It is important to choose a tray you are not going to reuse for ice again in the future. The oil from chilies can seep into the plastic. This can add unexpected flavor to any food you put on the ice tray.
How to freeze homemade green chill paste
- Spray your ice cube tray first with a cooking oil spray. This will prevent the paste sticking to the tray.
- Each cube should be filled with 1 teaspoon green chili paste.
- It should be kept covered in the freezer for at least 1-2 hours.
- Once each cube has been frozen, you can remove the frozen paste from each one and place it in a freezer-safe container or bag. They will stay neat and tidy in their respective portions.