Susan prefers to use natural ingredients whenever possible. Buy natural! It is usually cheaper, easier, and greener.
Only a Little Heat
When you buy fresh chillies for cooking, or if you grow your own, there are often too many of them to use straight away. I also buy mine at a discount 'yellow sticker' price when there is only a day left on the 'sell-by date'. I like a little bit of heat in my cooking, but usually, I only need one chilli pod at a time, so I am often left with quite a few left over.
I really don't like a waste because it's not good for the environment, and it's not good for my wallet. So I freeze the chillies I don't use straight away to stop the waste and to save a bit of money. As with many frugal living ideas, it's all about a bit of preparation but taking a little time to do it pays in the long run.
How to Freeze Chillies
The oil from the inside of a chilli pod is pungent and will get on your fingers as you prepare them. Using soap and water to clean off the oil is rarely effective straight away, so I would recommend using food preparation gloves when handling the pods. If you don't have these, then please make sure your hands a thoroughly cleaned before touching your face, lips and eyes and before going to the bathroom! Your skin will burn if you do not.
- Take the healthier-looking chilli pods from a packet or plant, ones that are not discoloured or damaged at all. They do not have to be a perfect shape, but ones that look diseased will not last well in the freezer.
- Using a chopping board and a sharp, small knife, remove the stalk and the other end of the pod.
- Cut the pods in half lengthways.
- With the knife, scrape away the seeds and the internal membrane.
- Slice the chillies into thin pieces—the sort of size you want to use in your cooking. You can leave the pods in the two halves, or you can cut them into chunks if you prefer to cook with them this way.
- Spread the slices or halves onto a baking/cookie sheet. This is done for two reasons—spreading the pieces like this will mean they won't all stick together in a lump, and it also means they freeze quickly, which preserves them better.
- Place the baking sheet in the freezer for approximately 20 minutes until the pieces have hardened.
- Without allowing the pieces to thaw and stick to one another, put them straight into a freezer bag or airtight plastic container and store it in the freezer.
- When your recipe calls for chilli, spoon just what you need straight into your cooking pot and put the rest back into the freezer for next time. No waste!
How Long Can You Keep Chillies in the Freezer?
The chillies will last well for about six months in a freezer. Usually, it's best to use fresh vegetables and fruit within three months, but chillies seem to last a little longer. If the prepared pods were frozen as described, they should not be watery or mushy when they are used in cooking.
© 2018 Susan Hambidge