Chili peppers are a must-have in most kitchens. They add heat, color, and a burst of flavor to countless dishes. However, since we typically use only a few at a time, it’s common to end up with leftover chilies that dry out, wrinkle, or rot in the fridge after just a week or two.

So how can you keep chili peppers fresh and vibrant for several months — just like they were freshly picked? The secret lies in choosing good-quality chilies and storing them correctly using a few simple yet effective methods.

Below, you’ll learn two proven ways to preserve chili peppers: one using cooking oil and plastic bottles, and another using the freezer. Both methods are easy, practical, and will help you waste less and always have fresh chilies ready when you need them.

🌶 Step 1: Choose the Right Chili Peppers

To store chilies for a long time, you need to start with the best quality. Select peppers that are:

Firm, smooth, and brightly colored.
Free from wrinkles, bruises, or soft spots.
With fresh, green stems that are still attached.

A good chili should feel plump and full of moisture, not limp or hollow. Avoid overly shiny or discolored peppers, as these are often past their prime.