Last week I bought a packet of green chilli from an Asian store, the really hot ones. I only used 5 of those and had about 20-25 still left in the little plastic bag (with holes). I just kept it refrigerated but within 4 days, there was mold growing on the stem of the chillies. So, I took the stem off and froze the rest. But then I read that the chilli goes mushy in the freezer.
What can I do to prolong the shelf life of chilli so they stay fresh for longer in the refrigerator (but not frozen)?
Best Answer
Per Still Tasty, the shelf life of chili peppers is only going to be about a week. You were probably simply unlucky in having them turn more quickly than that.
In general, this type of chili is not eaten raw, and featured for its texture, so freezing should in fact be a very good option, despite slight degradation in texture that may occur.
Depending on your planned use, you may also consider making refrigerator pickles which will allow them to last several weeks or more refrigerated, but will give them of course and acidic and pickled flavor.