Chili is often used to enhance the natural flavors of other ingredients in a dish, balancing and enriching the overall taste. The intense heat of chili can stimulate the taste buds, creating a sense of excitement and exhilaration when enjoying a meal. In addition to providing flavor, chili can also be beneficial for health. They contain capsaicin, a powerful spicy compound that can have positive effects on cardiovascular health and digestive system.
In cold weather, if you want to eat something with a rich flavor, using chili as a supplement will make the dish much more appealing. Spicy chili or horn chili with its beautiful color adds to the deliciousness of many dishes. When buying chili for processing, many people often buy a few fruits for a meal, but when necessary, it is not convenient to go out to buy. If you buy too much and don’t finish eating it, the chili will often dry out or become mushy and unpleasant to eat.
Buying a lot of chili without knowing how to preserve it properly will quickly wither or rot.
How to preserve chili for up to six months and keep it fresh like freshly picked
To keep the chili fresh for a long time, you need to pay attention to how to choose good chili when buying. When choosing spicy chili or horn chili, you should choose fresh fruits with bright colors and smooth skin. The green stem is thick, and when touched, the fruit is firm, not soft. These are freshly picked chili, which can maintain the best flavor and quality during preservation.
Whether you buy chili in a supermarket or outside the farmer’s market, you also need to choose beautiful and fresh chili with your own hands. Sometimes, chili grown by farmers may not look as beautiful or shiny as chili in supermarkets, but they are safe and cheap.
The secret to preserving chili is not to put it directly in the refrigerator.
Fresh chili should not be put directly in the refrigerator.
After buying chili, wash it with water and let it dry thoroughly. If you want to preserve chili for a long time, you need to remember that chili should not be exposed to water, or they will become moldy and quickly rot, even if you put them in the refrigerator, they will not be tasty. Therefore, during the process of cleaning the chili, you should also remove the fruits that are infested or no longer fresh to prevent water from penetrating and causing rotting.
Remove infested chili to prevent water infiltration when washing.
After drying the chili, use scissors to cut off part of the stem, leaving only a small piece close to the head. Doing so will not damage the chili and also facilitate bottling without occupying space.
Use plastic bottles to preserve chili in the refrigerator.
Use clean mineral water bottles to drain water. Then, put the cleaned chili in a small basin, pour a spoonful or several spoons of cooking oil. Mix well so that a very thin layer of oil covers the outside of the chili. Then, put the chili in the bottles, no need to pack tightly, just enough is fine.
The cooking oil will help keep the chili fresh.
Finally, tighten the lid and put the bottles of chili in the refrigerator, they will stay fresh for up to six months. If you want to eat chili within 1 to 2 months, putting them in a cool place in the refrigerator is also okay, and when you are about to eat, take them out without taking them out too long. At that time, the chili will still retain its color and desired hardness, making your dish more flavorful and appealing.
With this method of preserving fresh chili, you don’t need to buy too much. Buy enough to use within 1-2 months. When you finish eating, buy more to ensure the best flavor.
This way of preserving fresh chili is very simple and cost-effective. You can try it anytime to have convenient chili, such as during Tet holiday when you need a lot of chili for cooking and decorating dishes.
Wishing you a successful implementation of this method of preserving fresh chili!
According to Women Vietnam
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