Making chili paste safe

[grenoble40]

I just started making chili paste at home and want to make sure it’s safe to store without needing a fridge. I use fresh ingredients and clean jars, and someone told me I should soak the mix in vinegar for 24 hours before cooking to make it safe.

If I am going to make larger batches, is this the usual way to do it, or is there another safe method that doesn’t use preservatives? Thanks everyone!

 

[Alan]

The key is acidity.Vinegar or lemon juice lowers the pH so harmful bacteria can’t grow. A 24‑hour soak isn’t really standard. Most people just blend the chilies with vinegar or cook them down with salt to get that safe balance. For me, refrigeration or freezing is the safest route for fresh ingredients.