Storing chilli peppers?

[Elizellen]

I don't really have a garden but do have some spaces where I have pots of plants and this year I have a crop of small red chillis. They are mostly turned red by now and I guess are ready for picking, but with us both suffering from colds/flu/chest infections I don't think I shall want to cook them with yet.

I am not sure of the best way to store them to use later in the year. Any advice?

[atkinsgal08]

how to store chili peppers - Google Search

[chadci]

I would dry them and then when you want to use one, reconstitute it with boiling water.

[sallyseachange]

How strange... I've been wondering the exact same thing Elizellen! I was given an ornamental chili plant a while ago, but was told these chilis were also good to eat. Now that summer's over, I've just stopped watering it and am leaving the chilis to dry on the plant. Not sure if it's right though.

After drying, some people put them in olive oil (and then, after a few weeks, use the hot oil in cooking) but here in Italy, most generally use them in food straight from dried and not reconstituted.

[Elizellen]

Thanks for the links, J - this one was very interesting and I think will be useful
Chili Pepper Gardening

And thanks Chad and Sally for the tips on using them.

I haven't cooked much with hot peppers, but like you, Sally, I was given this plant last year and to my surprise found it survived my amateur gardening attempts and has fruited again this year! So I don't want it to think I don't appreciate its efforts by just letting the peppers die off unused

[Elizellen]

Another thing - do I remove the seeds before cooking like with the larger sweet 'bell' and pointed varieties?

[chinadoll]

If you do, wear gloves. The seeds are the hottest part and they will burn for hours if the peppers are hot. Take care not to touch your face or eyes too. I learned the hard way.

[chadci]

I always remove the seeds and "skeleton" from peppers. Like Jill said, they are the hottest part. To do this, I usually halve or quarter ( depending on size) the pepper and then with a sharp knife, laying flat just gently slice along.. kind of like filleting the pepper.

That said, if you dry them and then reconstitute them with boiling water, once they cool enough to handle, the insides should squeeze out.

[Suzanne_H]

Typically in cultures that use them a lot (in Mexico, for example), the chiles are dried then used as needed by reconstitution in boiling water as was already mentioned. It's a favorite job of children hanging out in the kitchen to pop the tops off the peppers and tapping the seeds out. Since the seeds would hinder the texture of sauces they're not usually included. If extra heat is desired, leave the seeds in.