Chili extract is a great way to preserve your chilis, with a shelf life of 1-2 years. It’s not only a pantry staple, but also a thoughtful gift for your spicy food lovers.
If you’re not using your garden-grown chilis check out your local ethnic grocery stores they tend to have more options and cost a lot less money.
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HELPFUL EQUIPMENT
- 2 Pack Stainless Steel 18/8 Small Food Strainer
- 6 Pack 8 Ounce Empty Glass Bottles with Lids, Amber
- 8 pack 33oz / 1000ml swing top glass bottles with airtight cap lids
Ingredients:
- Dried chili peppers (such as cayenne, habanero, or Thai chili)
- High-proof alcohol (such as vodka or Everclear)
You can use any chili, the type of pepper you choose will determine the heat level and flavor of your extract. You can start with approximately 1 ounce (28 grams) of dried chili peppers per liter of alcohol.
For more punch: Choose smaller peppers like Arbol or Thai chilis.
For a milder taste: Go for bigger peppers like ancho or guajillo.
Adjust to taste: Taste as it infuses. Add more peppers if needed for the flavor you like.
Instructions:
- Remove the stems and seeds from the peppers if desired, as they can add bitterness to the extract.
- Place the dried chili peppers in a clean, airtight glass jar or bottle. You can crush them slightly to help release their oils and flavor.
- Pour alcohol over the peppers to completely cover them. use alcohol that is at least 80 proof (40% alcohol by volume) to best extract the chili’s flavor and heat.
Steeping:
- Allow the peppers to steep in the alcohol for several weeks to several months, depending on the desired intensity of flavor.
- Shake the jar occasionally to redistribute the flavors.
Straining:
- Once steeping is complete, strain the extract through a fine mesh sieve, cheesecloth, or coffee filter to remove solid particles.
- Press gently to extract as much liquid as possible.
Storage:
- Transfer the strained extract into clean, airtight bottles or jars.
- Seal tightly and store in a cool, dark place until ready to use.
- Pour enough base alcohol over the ingredients to completely submerge them.
- Seal the jar tightly and store it in a cool, dark place for optimal infusion.
Notes:
- Patience is key: Allow sufficient time for the flavors to fully infuse into the alcohol.
- Quality matters: Use fresh, high-quality ingredients for the best results.
- Experiment and customize: Feel free to mix and match flavoring ingredients to create unique blends.
- Labeling: Be sure to label your homemade extracts with the date and ingredients for future reference.
- Shelf life: Homemade extracts can last for an extended period if stored properly, but flavors may diminish over time.
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I like to put a spin on popular dishes and creating new dishes, using foraged foods.
i hunt, fish, raise many different kinds of animals, and have a wide variety of ways of getting my own food.
i very much enjoy plant, tree, mushroom identification and there uses for food, beverage and medicine.
follow along! as i create dishes using all of the things that grow outside your door.
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