How to prepare chili paste for long storage without vinegar?

Question

Want to make a long-lasting chili paste without using vinegar? Discover preservation techniques that rely on other natural ingredients.

Answer 1

To prepare chili paste for long storage without vinegar, thoroughly cook the chili paste to reduce moisture, use a high salt content as a preservative, and store it in sterilized jars in the refrigerator or freezer.

Detailed Explanation:

Preparing chili paste for long-term storage without vinegar relies on reducing water activity and creating an environment unfavorable for microbial growth. Here's a step-by-step guide:

1. Select and Prepare Chilies: Choose fresh, ripe chilies. Wash them thoroughly and remove the stems. You can remove the seeds for a milder paste, or leave them in for extra heat.

2. Blend the Chilies: Blend the chilies into a smooth paste. You can add a small amount of water or oil to help with the blending process, but keep it minimal to reduce cooking time later.

3. Cook the Chili Paste: Transfer the chili paste to a heavy-bottomed pot or pan. Cook over medium-low heat, stirring frequently to prevent burning. The goal is to reduce the moisture content significantly. This process can take anywhere from 30 minutes to an hour, depending on the initial moisture content of the chilies.

4. Add Salt and Other Preservatives: Salt is a crucial preservative in this method. Add a generous amount of salt to the chili paste – typically around 5-10% of the paste's weight. You can also add other natural preservatives like garlic (which has antimicrobial properties) and spices like cumin or coriander, which can contribute to flavor and preservation.

5. Continue Cooking: Continue cooking the chili paste for another 15-20 minutes after adding the salt and other preservatives, stirring constantly. The paste should become thicker and darker in color.

6. Sterilize Jars: While the chili paste is cooking, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes.

7. Fill and Seal Jars: Carefully fill the sterilized jars with the hot chili paste, leaving about ½ inch of headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands tightly.

8. Cool and Store: Allow the jars to cool completely. Check the seals by pressing down on the center of the lid. If the lid doesn't flex, it's properly sealed. Store the sealed jars in the refrigerator for several months or in the freezer for longer storage.

Pro Tip:

To prevent mold growth, ensure the chili paste is fully submerged in oil after opening a jar from the refrigerator. A thin layer of oil on top acts as a barrier against air and potential contaminants.