Crushed or chopped chili peppers turn black because the chili peppers are exposed to air, causing an oxidation reaction menu. Try these tips:
1. Soak in vinegar or diluted lemon juice.
After pounding or chopping the chilies, immediately soak them in water mixed with a little vinegar or lemon juice (about 1 teaspoon per cup of water) for about 5-10 minutes. The acid in the vinegar or lemon juice will help prevent oxidation. Then drain the water before using or storing. เล่นเกมคาสิโน UFABET ทันสมัย ฝากถอนง่าย
2. Add vegetable oil.
This tip works well if you want to store your peppers in the refrigerator for a little longer. After smashing or chopping the peppers, toss them with a little vegetable oil (e.g. rice bran oil, soybean oil). The oil will coat the surface of the peppers and prevent them from being exposed to air.
3. Store in an airtight container.
Reducing air exposure is key. Choose to use a Tupperware container with a tight-fitting lid or a Ziploc bag that removes as much air as possible.
4. Store in the freezer.
If you want to store chili peppers for a long time, freezing is the best way. You can smash or chop the chili peppers and put them in a ziplock bag, removing all the air before freezing. When you are ready to use, take them out and let them cool slightly, or use them right away in some recipes.
5. Add a little salt.
Salt can help preserve the color of the peppers to some extent. After crushing or chopping, you can sprinkle a little salt and mix it in before storing. But be careful about the salty taste that will follow.