PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Preseved Chiles in Vinegar
  Back To Index
    Preseved Chiles in Vinegar

    Cap all of your chiles and place them in a food processor. Process until finely chopped -- say, 1/4" pieces. Pack the minced chiles into hot, sterilized pint jars and add 2 teaspoons kosher salt to the top of each pint.
    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.
    Good luck.

    From: T. Matthew Evans
    Posted By: T. Matthew Evans, Via: Chile Head Mailing List
    Post Date: ???

    *BACK TO CANNING*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2003
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com