|Preseved Chiles in Vinegar|
Cover chiles with boiling white vinegar. Place new sterilized lids on each pint and close with a ring. Process in a boiling water bath for 10 minutes.
Nothing could be easier and more delicious. I have saved these, at room
temperature, for two years. As for preserving in oil, you need to be very
careful as oil creates an anaerobic environment without a low enough pH to
prevent the growth of botulism. If you are determined to use oil, I would
make small quantities, store it in the fridge, and use it quickly. You can
improve your shelf life by first drying the chiles and then crushing them.
Take the crushed chiles and any other flavors you would like to use
(fermented black beans, sesame oil, cumin seed, fenugreek, etc.) and heat
them to about 200-225 F in your oil for about 15 minutes or so. I would
still store this in the fridge.
From: T. Matthew Evans
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