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Saturday, August 18, 2012

Salt-Cured Chili Peppers

GLUTEN-FREE | DAIRY-FREE

Make this season's chili peppers last for months by curing them with sea salt. Salt-curing foods is an ancient method of food preservation and it's still useful today.



4 Serrano chili peppers, or other chili peppers, any color, thinly sliced
3 to 4 tbsp sea salt

Toss the chilis with the sea salt until the mixture is well combined and sea salt covers every slice.



Transfer the salted chilis to a covered glass container. 


Scatter a thin layer of salt on top.


Set it aside at room temperature for 48 hours and stir it twice each day. The salt will prevent the growth of microbes. A liquid will collect at the bottom as salt draws water out of the chili peppers.


After 48 hours, transfer it to the fridge for long-term storage.  

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