What do you do with all of those leftover chile peppers from the fall harvest? There are plenty of options.
ios94 suggests making a paste and then freezing it to preserve the spice. “Chop them up and mix with olive oil,” says Motosport. “If they are dried and then [preserved] in olive oil they should last a long while. Drizzle on salad or bruschetta and appetizers.”
arktos likes to make salted chiles: “Just wash and dry some red chiles. Cut off their stems and chop coarsely with the seeds. Mix with kosher/sea salt and place in a jar, covered with more salt. Wait two/three weeks before using. Then store in the refrigerator once opened. The chiles will keep for months.”
And don’t forget that chile peppers are, ultimately, a vegetable—not just a spice. “I just used a bunch fresh in stir fries (Thai to be exact) sliced and cooked with the protein,” says grayelf. “Delicious way to use them as a vegetable rather than as a seasoning or heat addition—they were grown on Vancouver Island and were quite mild.”
Discuss: What to do with Red Chillies