Salt-Cured Chili Peppers


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.