This year, my chili peppers thrived. Upgrading to larger containers was a game-changer and thanks to the unusually warm weather, I was able to continue harvesting all the way until November. As a result, I found myself with an abundance of fresh cayenne peppers—sometimes dozens a little too much—sitting in my refrigerator, waiting to be used. It quickly became clear that I needed to find creative ways to preserve them before they went to waste. The best solution? Making a variety of spicy condiments! Here are 4 ways to use your chili pepper harvest.
Homemade Hot Sauce
One of the easiest and most versatile ways to use fresh chili peppers is by making hot sauce. Versatile, and perfect for all types of cuisines, there are so many options when it comes to making your own hot sauce.
The simplest hot sauce recipe consists of just chili peppers, vinegar, and seasonings, but you can enhance it with ingredients like garlic, onions, or even fruits for added depth. You can use a single type of chili or blend multiple varieties for a more complex flavor—just like winemakers do with different grape varieties. The vinegar acts as a natural preservative, allowing homemade hot sauce to last at least six months. Since the ingredients are just blended together without any aging, this kind of hot sauce can be used immediately.
Fermented hot sauce, an alternative method
An alternative method of making hot sauce uses fermentation, though the process does take a bit longer. Many commercial hot sauces undergo fermentation, and for good reason. Here’s why fermentation can take your homemade hot sauce to the next level:
- Health Benefits – Fermented foods contain probiotics, which are great for digestion.
- Extended Shelf Life – The fermentation process lowers the pH, making the sauce last longer.
- Enhanced Flavor – Many people believe fermented hot sauce has a deeper, more complex taste.
The process takes about a week, but the result is well worth it! I highly recommend it.
Sweet and Spicy Pickled Chilies
If hot sauce isn’t your thing, pickling your chili peppers is another fantastic way to preserve them. It's a personal favorite of mine are pickled chilies! You’ve probably enjoyed pickled peppers before—jalapeños and pepperoncini are among the most common—but nearly any chili variety can be pickled.
I like the “quick” pickling method, which involves soaking peppers in a simple vinegar and sugar mixture. After just a few days in the refrigerator, you’ll have a batch of spicy pickled peppers. It’s extremely easy, and the sweet and tangy spicy flavor pairs well with so many things. You can also experiment with fermentation-based pickling for a deeper, more complex flavor. Next season, I plan to grow jalapeños specifically to try this method.
Crunchy Chili Crisp
For those who prefer to preserve their chili harvest by drying them, I suggest making your own chili crisp. Chili crisp is a combination of dried chilies and oil, fried together with flavorful additions like garlic, shallots, Sichuan peppercorns, and even peanuts. Unlike infused chili oil, the chilies aren’t strained after cooking, so the result is a thick, crunchy, spicy mix of mostly chilies coated with oil.
Though chili crisp has been made in China for centuries, it has only gained mainstream popularity in recent decades. It's one of the most versatile condiments, and is popularly used on eggs, rice dishes, meat and seafood, and even vanilla ice cream!
Chili Pastes
The last category of chili pepper condiments I want to mention is chili pastes. Various cultures around the world have their own versions, including Sambal Oelek from Indonesia, Zhug from Yemen, and Salsa de Rocoto from Peru.
One chili paste I recently discovered and fell in love with is Shatta, a Middle Eastern condiment whose name comes from the Arabic word for “spicy.” It's usually made with ground peppers, salt, vinegar and olive oil, although some recipes add various spices and herbs. It's lightly fermented and can be made with either red or green chilies. I made a batch last summer and have found it very versatile. It's good with so many different cuisines besides Middle Eastern. I’ve put it on falafel, burgers, soups and much more!
Final Thoughts
If you find yourself with an overabundance of fresh chili peppers, don’t let them go to waste. Whether you prefer hot sauces, pickled chilies, crunchy chili crisp, or bold chili pastes, there are countless ways to preserve and enjoy your harvest year-round. Experiment with different methods, flavors, and spice levels to create condiments that suit your taste and cooking style.
Leave a Reply