When I did get them, I never really knew how to keep them fresh long enough. But by observing my Aunt Sumalee, I found out how she did it. If you store them right, you will get about 2-3 weeks out of it. But like any good cook, always check your produce before you prep them.
Here's how to store them:
- Wash the chilies in cold water.
- Remove the stems.
- Pat dry on paper towel or cloth.
- Store them all in a plastic container. Place the container closer to the bottom of the fridge away from the light.
To tell if you have a good chili, the seeds inside should be a white/yellow pale fresh color (Right side). If it's brown to dark brown, just toss them (Left side).
You can cut a chili to or most of the times, you can tell from the outside of the chili's skin. The skin should be plump and tight. (Wish my face could remain plump and tight but that's what plastic surgery's for, yeah?)