Long Red Chili

• Infuse oils with a spicy kick by gently heating long red chilies in the oil, creating a flavorful base for stir-fries and dressings.
• Add finely chopped long red chilies to salsas and relishes for a vibrant heat and a touch of sweetness. This brings an exciting dimension to tacos and grilled dishes.
• Dry and grind long red chilies to create homemade chili powder, controlling the heat level and ensuring a fresh, vibrant flavor in your spice blends. This is perfect for chili con carne or taco seasoning.
• Use whole or sliced long red chilies in curries and stews to impart a slow-releasing heat and a depth of flavor, enhancing the overall taste profile of the dish.
• Pickle long red chilies for a tangy and spicy condiment, perfect for adding a zesty kick to sandwiches, salads, and cheese boards.
• Roast long red chilies to mellow their heat and intensify their smoky flavor, then blend them into sauces and dips for a richer, more complex taste.

• Boosts metabolism and aids in weight management due to capsaicin's thermogenic effect.
• Rich in Vitamin C, supporting immune function and skin health.
• Contains antioxidants like beta-carotene, protecting against cell damage and chronic diseases.
• May help reduce pain and inflammation due to capsaicin's anti-inflammatory properties.
• Supports cardiovascular health by potentially lowering blood pressure and cholesterol levels.

Fresh long red chilies are best stored in the refrigerator to prolong their shelf life. Place them in a plastic bag or wrap them in a paper towel before refrigerating; this prevents them from drying out or becoming slimy. For longer storage, consider freezing them. Simply place the whole chilies in a freezer-safe bag or container. They can also be dried for later use; either air dry them or use a dehydrator. Dried chilies should be stored in an airtight container in a cool, dark place.