I just picked some fresh chiles (chile piquin). How do I store them without freezing them so that they don't!
Answers: dry out?
You are Hispanic and you have to ask???
You are supposed to dry them out.....
Chilis are always stored dried....
Sorry, I don't mean to be a smart guy but I'm German American and I knew that.....not that Germans don't smoke and dry foods too.....
When I was a kid, we always made dried meats and sausages and sauerkraut. I had to churn it in the ceramic vat before school in the morning with my hands.......
And Beer....My Dad brewed plenty of Bier by the 20 Gallon
Barrel full.
I didn't mean to offend you. I had to learn many things about my culture too. I never set foot in Germany until I was 25 years old but was raised around the culture with the Festival Societies and German Family Associates of My Fathers and so on. My Father taught us the Basics of the langauge but I was basically on my own too. I understand the feeling but Germans are very hostile and unwelcoming to German Americans wheras you will always be considered Mexican!
there are lots of ways.. but they wont stay fresh with out either drying or roasting.. if you keep them in the fridge may keep as long as 14 days uncut. pack in dry paper towels and place in a plastic bag or airtight storage container.
the best way ive found and really like is to put them on a baking sheet under the broiler until the skin gets black *burnt* spots.. remove and let cool rinse under cool water and remove skin and black spots. store in an airtight container.. i like the glass canning jars.. with olive oil to cover .. make sure to press the chiles down and make sure the oil fills all the air spots.. makes a nice seasoned oil to cook with too... i usually use mine before it goes bad.. but will keep up to 6 months in on a dark cabinet shelf ..
Put them in a container but do not cover the container and store them in the fridge; they'll last about a week.
Lucky you to have piquin. Dryed, pikled or frozen are the only long term storage methods.
Jeselyn, piquins are too small to roast and peel. Abot the size of an olive pit. One of my favorite pickled peppers. I have the sent to me from Ca.