Why Dry Chile?

Dried chile peppers offer a good alternative for preservation and use in foods.

Drying Steps

Follow these steps for properly drying Chile:

• Wash chiles
• Flame or broil for 6 to 8 minutes
• Peel and split pods
• Remove seeds and stem
• Dry from 4 to 8 hours

Know When It’s Done

• Green chile should look crisp, brittle, with a medium green color.
• Red chile should look shrunken, dark red, flexible.

Why Peel Chile?

Peeling the outer skin of chiles provides better texture.

Roast First to Loosen Skins

This is done by roasting chiles for 6-8 minutes through different methods:

• Oven or broiler
• Stovetop method
• Outdoor grill method
• Microwave oven method

Peeling Tips

Peel to Soften Skins

To make peeling easier, place roasted chiles in a microwave-safe or heat-safe covered container or food-grade plastic bag that will trap steam released by the chiles.

Use Gloves

It’s wise to wear gloves when peeling chile, to protect your skin.

Cool or Ice Bath Options

Some people like to put the chiles in an ice bath while peeling.

How to Peel:

Once cooled, the blistered skin will pull off the chile flesh with a gentle tug and an occasional rinse with water.

In areas that did not completely blister, the skin can be removed by scraping with a sharp knife or vegetable peeler.

Another method is to use food safe dishwashing gloves with a nubbly surface and gently rub the peels with gloved hands.

Cool Before You Freeze: Why it Matters

Prevent Bacteria Growth

Cooling roasted chiles is important to prevent bacteria and bad textures in your dishes.

Chill to a Safe Temperature

Packaged chiles should be cooled thoroughly in an ice bath or refrigerator to below 40°F before being frozen.

Avoid Slow Freezing

If chiles are placed in the freezer while still warm and freeze slowly, there is a risk of bacteria growing and becoming dormant during storage.

Protect Your Health

When the chiles are thawed, these bacteria can reactivate and lead to illness.

Don’t Wait – Chill Quickly

Roasted chile peppers are typically frozen for storage, and they must be properly chilled and frozen within 2 hours of roasting. When stored in the refrigerator, roasted chiles must be used or frozen within 3 days.

Cool to Food-Safe Temperatures

Packaged chiles should be completely cooled in an ice bath or refrigerator to less than 40°F before freezing.

Freeze Smart for Best Quality

When freezing chile, it is best to use shallow containers for quick cooling. Remove as much air as possible to reduce the amount of surface crystallization.

How to Roast Chile at Home

When roasting small batches of chile, you can remove the outer skin from the chile by roasting chiles for 6-8 minutes:

• Oven or broiler: Heat to 400–450°F (205–230°C). Roast chiles on a pan in a single layer.
• Stovetop method: Cover a stovetop burner with a layer of heavy wire mesh. Place chiles on the hot electric or gas burner.
• Outdoor grill method: Place chiles 5–6 inches above glowing coals, or in a gas grill heated to 400–450°F (205–230°C).
• Microwave oven method: Place chiles in a microwave-safe dish; cover with a secure, air-tight lid to allow for steam buildup. Microwave for 7–8 minutes, depending on the oven wattage and power level.

Commercial roasters

Often found at grocery stores, farmers’ markets, or wherever chile is sold, roasters provide a convenient way to roast large quantities of chiles.

When purchasing freshly roasted chiles, be sure to use a food-safe container, such as a large roasting pan or pillowcase, to gather them. Transport the chiles home in a chilled ice chest. Transfer them into smaller containers as quickly as possible. Remember to freeze or refrigerate the roasted chiles within two hours of roasting. Divide chile into packages no more than 2 in deep.

When choosing chile pods, you want to pick chile that is:

• Mature
• Heavy for its size
• Smooth
• Symmetrical
• Bright in color
• Fresh
• Crisp

Avoid misshapen or damaged pods, shriveled skin, mold, soft spots, and bruises.

Freezing chile is an excellent way to maintain its quality.

To Peel or Not to Peel?

• Whole chiles can be frozen unpeeled – they are easier to peel after freezing.
• Or, you can peel them before freezing, for easier meal prep.

Chill Before You Freeze

• Roasted chiles should be used or frozen within three days of being stored in the refrigerator.
• Roasted chiles need to be packed in a food safe container and cooled completely (to below 40°F) in an ice bath or refrigerator before freezing. This helps prevent the growth of bacteria during storage.

Pack it Right

• Pack chile for freezing in containers no deeper than 2 inches. (Home freezers cannot efficiently and quickly remove heat from food placed in deeper containers. If storage packages are too large, chiles will freeze slowly, resulting in a mushy texture as ice crystals form in the chile flesh.)
• Consider freezing chopped chile in smaller portions for quick addition to a meal.

Storage Tips

• Chiles can be stored safely in the freezer for up to 12 months.

Tradition in a Jar: How to Preserve Chile Without a Fridge

Canning is an old but efficient method to preserve foods for a long time without refrigeration.

Use regular or wide-mouth Mason jars with self-sealing lids held in place by screw-on metal bands. Lids must be new and unused.

Step 1: Inspect and Sanitize Your Jars

Inspect jars carefully for cracks or chips, and discard faulty ones. Wash jars in hot, soapy water and rinse thoroughly or clean using a dishwasher. Do not use lids that are missing any gasket compound, dented, deformed, or older than five years from their date of manufacture.

Step 2: Prep and Pack Your Chile

To prep chile, remove skins, stems, and seeds. Chiles can be cut in pieces or left whole.

Step 3: Add Boiling Water and Seal

Pack chiles loosely and add enough boiling water to each jar to completely cover chiles.

For successful pressure canning:

• Add 2 to 3 inches of hot water and place jars upright on the rack.
• Keep the vent port open; heat on high until steam flows.
• Exhaust steam for 10 minutes; then close the vent or add weight.
• Start timing at the recommended pressure or when the gauge shows pressurizing.
• Regulate heat to maintain steady pressure, avoiding quick variations to prevent liquid loss. Follow the manufacturer’s instructions for maintaining desired pressure.
• After the timed process, turn off the heat and allow the canner to depressurize without forced cooling. Older models should be depressurized for 30 minutes (pints) or 45 minutes (quarts).
• Once depressurized, remove the weight or open the petcock, wait 10 minutes, and carefully unfasten the lid, lifting it away from your face.
• Use a jar lifter to remove jars, placing them on a towel with at least 1 inch of space between them to cool undisturbed for 12 to 24 hours.

Before your next trip to the grocery store for Chile, remember the differences between red and green:

Red Chile

• Often sold in dried form.
• Sweeter, with increased heat (more capsaicin).