I just picked some fresh chiles (chile piquin). How do I store them without freezing them so that they don't

Question

dry out?

I am Hispanic but I was not born speaking Spanish either. I don't know how to use a loom or make masa either. I am a shame to my people.

These are actually HUGE piquins. For some reason they are VERY BIG and that is why I do not want them to dry out. No one has seen big ones like these and I want to sell them as different. if they shrink and dry they won't be as impressive. I already picked them. What do I do? Freeze them?

Answer 1

You are Hispanic and you have to ask???


You are supposed to dry them out.....

Chilis are always stored dried....


Sorry, I don't mean to be a smart guy but I'm German American and I knew that.....not that Germans don't smoke and dry foods too.....
When I was a kid, we always made dried meats and sausages and sauerkraut. I had to churn it in the ceramic vat before school in the morning with my hands.......

And Beer....My Dad brewed plenty of Bier by the 20 Gallon
Barrel full.
I didn't mean to offend you. I had to learn many things about my culture too. I never set foot in Germany until I was 25 years old but was raised around the culture with the Festival Societies and German Family Associates of My Fathers and so on. My Father taught us the Basics of the langauge but I was basically on my own too. I understand the feeling but Germans are very hostile and unwelcoming to German Americans wheras you will always be considered Mexican!

Answer 2

Lucky you to have piquin. Dryed, pikled or frozen are the only long term storage methods.
Jeselyn, piquins are too small to roast and peel. Abot the size of an olive pit. One of my favorite pickled peppers. I have the sent to me from Ca.

Answer 3

there are lots of ways.. but they wont stay fresh with out either drying or roasting.. if you keep them in the fridge may keep as long as 14 days uncut. pack in dry paper towels and place in a plastic bag or airtight storage container.

the best way ive found and really like is to put them on a baking sheet under the broiler until the skin gets black *burnt* spots.. remove and let cool rinse under cool water and remove skin and black spots. store in an airtight container.. i like the glass canning jars.. with olive oil to cover .. make sure to press the chiles down and make sure the oil fills all the air spots.. makes a nice seasoned oil to cook with too... i usually use mine before it goes bad.. but will keep up to 6 months in on a dark cabinet shelf ..

Answer 4

You require both for your daily intake i wood point out just as good as one another. Granta

Answer 5

Will depend on on the context really. Which is better as a snack - fresh fruit to me. It's tastier and gives you that little of sweetness. Which can be better as a snack if you are trying hard to slice back on sugar and lose weight vegetables

Answer 6

Put them in a container but do not cover the container and store them in the fridge; they'll last about a week.