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I made a five chilli paste last year, put it in the fridge in a sterilized glass container and my friends and I have been using it for one year. It seems fine; the fridge is kept fairly cold.
This stuff is still dynamite and hasn't lost flavour or gone bad in my friends opinion.\
I have some jalapeno steak sauce that seems also to be fine, and it's "Old Texas" described as "all natural" whatever that means. It's also fine in the fridge, and you don't refrigerate small bottle hot sauce.
So, my question is is there something in chilli's that naturally offer preservation?\
I'm going to do a test of shelf life and refrigerator life after bumping up the Old Texas with some of my paste.
Chilis themselves do not have any type of preservative properties. In fact fresh chilis go bad pretty quick. It's usually some of the things that you add to sauces or paste in your case that may help with preservation. Temperature is the most obvious but has limits. Dry ingredients will last much longer. Vinegar and/or salt are other preservatives. What are the ingredients and process that you used?
nothing; I blended five different kinds of chilli and added nada
Quote:
Originally Posted by gguerra
Chilis themselves do not have any type of preservative properties. In fact fresh chilis go bad pretty quick. It's usually some of the things that you add to sauces or paste in your case that may help with preservation. Temperature is the most obvious but has limits. Dry ingredients will last much longer. Vinegar and/or salt are other preservatives. What are the ingredients and process that you used?
Nada: Chinese five spice, jalapeno, scotch bonnet, and two other hot ones I grew myself last year; I added nothing and put it into a glass jar with a top.
I'm blending today with Old Texas steak sauce but all seems all right.
No additives, no salt, no preservatives, and I didn't cook it.??
I am very surprised it hasn't turned into mush if you used fresh chilis within a few weeks. Utterly shocked actually. Did you dry them first?
I guess they are fermented? I know I keep kimchi in the fridge for over a month before finishing it all up. And there's no vinegar in it. There's a little bit of salt that might be from salting the cabbage leaves first but I rinse them well. But it has been a year now?
It's been a year and I vaguely remember adding a little cider vinegar (maybe). Maybe that's it.
I'm only doing two hot peppers this year and they're two months away from production.
No one up here in the cool north seems to know what to do with hot chilli, though last week we had August micro-wave weather. Man, the UV index was eight and with no air pollution to filter out the ultra-violet rays.
I'm going to do a few things with it this weekend on two willing suspects and see what happens!!!
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nothing; I blended five different kinds of chilli and added nada
