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.
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.
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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