Fresh peppers of all colors add a tasty touch to any dish. However, they can spoil even before they are used if storage is not correct. It is important to store both whole and sliced peppers in the refrigerator so they don't spoil. To keep them fresh for a long time, you can even freeze them. If the pepper becomes slimy or moldy, discard it.
Method 1 of 3: Preserving a Whole Chili
Step 1. Store the pepper unwashed
Any trace of moisture makes the vegetable rot faster in the refrigerator. Wait for the time to use it in a recipe to wash it right away.
If you end up washing the pepper, dry it completely before putting it in the fridge. Tap with a paper towel
Step 2. Place it in a vegetable bag
This type of bag has a weave that lets the food breathe. If you don't have one of these at home, get a grocery bag and make some holes in it.
- Do not tie or knot the bag. Peppers need air circulation to stay fresh.
- Do not store the item in a vacuum bag as this will spoil faster.
Step 3. Place the peppers in the refrigerator's vegetable drawer
There it remains fresh and crunchy. Separate each item as much as possible. If the drawer is full of vegetables and the pepper is squeezed, it won't last long.
Do not put it together with fruit. Fruits release a gas called ethylene that can make vegetables rot faster
Step 4. Throw away any sweet peppers
Squeeze the vegetable lightly with your fingertips. If the bark is firm and smooth, it is still good. If it's a little wrinkled, you can still cook it, but don't eat it raw. When the vegetable becomes sticky and too soft, it's time to go to waste.
- If you notice traces of mold, throw it away, whether it's fresh or past.
- A whole pepper can be kept for up to two weeks in the refrigerator.
Method 2 of 3: Saving the Sliced Chili
Step 1. Wrap the chili slices in a piece of paper towel
The paper towel prevents it from becoming sticky or damp in the refrigerator.
Step 2. Place the chopped chili in an airtight container or zip-lock bag
Still, leave it wrapped in paper towels. The container must be completely closed. Do this within two hours of cutting it to prevent it from spoiling.
Step 3. Place the chili slices in the drawer or on the top shelf of the refrigerator
Once the vegetable is sliced and properly placed in an airtight container, it doesn't necessarily need to be left in the drawer.
Step 4. Discard slices older than three days
They don't last very long. If they start to get sticky or moldy, discard them regardless of refrigeration time.
Method 3 of 3: Freezing the Chili
Step 1. Slice or cut the pepper into small pieces before freezing it
The vegetable only freezes after it is cut. Scoop out the stalk and seeds with a spoon before chopping them up for use in a recipe.
Step 2. Distribute the slices on a baking sheet or platter
Arrange the cut pieces in a single layer, without lying on top of each other so as not to stick together when freezing.
Step 3. Freeze the platter for an hour
Place the roasting pan with the pepper slices in the freezer and do not let anything else touch the vegetables. After an hour, remove it from the freezer.
Step 4. Place the frozen pieces in an airtight bag or container
The best option are freezer bags. After placing the slices, squeeze it to get as much air as possible before sealing the package. In the case of an airtight container, the lid must be resistant and close very well. Put the vegetable back on a freezer shelf.
Put a date tag on the container. Chili can last up to a year in the freezer. If it starts to smudge or wrinkle, discard it
Step 5. Thaw the pepper to eat it raw
To thaw the vegetable, place the bag or bowl in the refrigerator one day before using. You can also microwave them.
Step 6. Cook the pepper while it is still frozen
Do not defrost the food before preparing it: just put it directly in the recipe.
- You can freeze roasted or raw peppers.
- Unlike other vegetables, peppers do not need to be blanched before freezing.
- Bell peppers can be canned or dehydrated to last longer.