Despite the fact that peppers and chilies are native to the Americas, it is hard to imagine the cuisine of Spain, Italy and even Thailand without these curvaceous capsicums. For centuries, peppers have been preserved for use throughout the year. From being dried and ground into powder to being made into the hanging chilerestras of the Southwest, having peppers on hand is a tradition well worth continuing, and Susan Belsinger knows just how to do so.

Making chilerestras is a great method of preservation in warm and dry climates. In more humid climates, this tradition is best left behind or used only on smaller varieties that will dry out before humidity causes decay. Air drying, drying in the oven or roasting and freezing all work to preserve the summer bounty of peppers. Dried chilies should not crumble into dust but should really still have some flexibility left to them.

CHILERISTRAS

The technique for the long ristra with larger peppers is fine for those in a hot, dry climate but the single strand ristra below will even work for those in cooler more humid environments. Like onion and garlic braids, restras should be used from the top down.

Materials:

Chiles, as many as desired for length of string
Twine or wire
Rubber bands

Directions (Long ristra with large fruit):

1. Use strong twine that can support final weight of peppers. Bundle three chilies together at stem. Connect stems with rubber band.

2. Thread bundle of three peppers onto twine and tie to bottom end of twine.

3. Continue making bundles and threading them onto twine until desired length is reached.

Directions (Single strand with smaller fruit such as red Thai chilies):
1. Thread chile onto wire or sturdy thread, through flesh of chile just under cap. Continue threading chilies until desired length is attained.

2. Hang in an indirectly lit, dry location and allow chilies to dry. Rotate ristra form time to time to provide even air circulation and exposure to light.

OVEN DRYING

Materials:

Chiles
Baking sheet
Glass jars and lids

Directions:

1. Set oven to 150 degrees.

2. Place peppers on baking sheet such that they are not touching one another. Place in oven to dry. Drying times will vary depending on size of pepper. Drying time varies by pepper:

Small Thai: 6 hours
Serrano: 1 day
Santa Fe grande: about 2 days
New Mexico or Ancho: 3 to 4 days
Bell pepper: 5 days

3. When peppers are free of moisture and crisp but flexible they are ready to store. Store in glass jars or grind them into powder for use in cooking. Ground chile powder can be stored in freezer to maintain freshness.

ROASTING AND FREEZING PEPPERS

This method will work for a variety of peppers and chilies. It's a great way to store excess bell peppers for winter use. The skin slips easily off the pepper after freezing and takes away the time-consuming task of removing the skin after roasting.

Directions:

1. Over flame of medium-hot grill or in broiler, blacken skin of chile on all sides.

2. To use pepper immediately, drop in a paper bag and let stand until cool enough to handle. Remove pepper from bag and scrape skin off with knife.

3. To freeze peppers, let them cool in paper bag then put them in freezer in resealable freezer bag. Later, when peppers are thawed, skin will slip right off.