You can store whole chili peppers in the refrigerator for up to a week. Wrap them in a paper towel or a perforated plastic bag and place them in the crisper drawer. Do not cut or peel the peppers until you are ready to use them, as they will start to brown and spoil. You can also store cooked chili peppers in an airtight container in the refrigerator for up to a week.

• Freeze: You can freeze raw or cooked chili peppers for up to six months. To freeze raw chili peppers, peel and slice them, then blanch them in boiling water for a few minutes. Drain and cool them, then freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. To freeze cooked chili peppers, let them cool completely, then freeze them in a freezer bag or container. Thaw them in the refrigerator before using.
• Pickle: You can pickle chili peppers for up to a year. To pickle chili peppers, slice them and soak them in a vinegar solution for 24 hours. Drain and pack them in sterilized jars, along with some herbs, spices, garlic, or peppers. Cover with boiling water or brine, leaving some headspace. Seal the jars and process them in a boiling water bath for 10 minutes. Store the jars in a cool, dark, and dry place.
• Dehydrate: You can dry chili peppers for up to a year. To dry chili peppers, peel and slice them, then blanch them in boiling water for a few minutes. Drain and spread them in a single layer on a baking sheet. Place the baking sheet in a dehydrator, an oven set to the lowest temperature, or a sunny spot. Dry the chili peppers until they are hard and brittle, turning them occasionally. This may take several hours or days.

Chili peppers are easy to cook and can be prepared in various ways, such as roasting, grilling, frying, baking, sautéing, or stewing. Here are some of the best methods for cooking chili peppers:

• Roasting: Roasting is a simple and delicious way to cook chili peppers. Cut the peppers into cubes or slices, toss with some oil, salt, and pepper, and spread on a baking sheet. Roast in a preheated oven at 400°F for 20 to 30 minutes, flipping halfway, until golden and tender. You can also roast whole peppers by poking them with a fork and placing them on a baking sheet. Roast for 40 to 50 minutes, until the skin is charred and the flesh is soft. Scoop out the flesh and use it for dips, sauces, or salads.
• Grilling: Grilling is a great way to add some smoky flavor to chili peppers. Cut the peppers into thick slices, brush with some oil, salt, and pepper, and grill over medium-high heat for 10 to 15 minutes, turning occasionally, until charred and tender. You can also grill whole peppers by poking them with a fork and placing them directly on the grill. Grill for 20 to 30 minutes, turning occasionally, until the skin is blackened and the flesh is soft. Scoop out the flesh and use it for dips, sauces, or salads.
• Frying: Frying is a popular way to cook chili peppers, especially for dishes like chili rellenos or chili fries. Cut the peppers into thin slices or sticks, sprinkle with some salt, and let them sit for 20 to 30 minutes to draw out some moisture. Pat them dry with paper towels, then coat them with flour, egg, and breadcrumbs. Fry in hot oil for a few minutes, until golden and crisp. Drain on paper towels and serve hot or cold.
• Baking: Baking is a healthy and easy way to cook chili peppers, especially for casseroles or stuffed peppers. Cut the peppers into cubes or slices, toss with some oil, salt, and pepper, and spread on a baking sheet. Bake in a preheated oven at 375°F for 15 to 20 minutes, until soft and slightly browned. You can also bake whole peppers by cutting them in half, scooping out some of the flesh, and stuffing them with cheese, meat, vegetables, or rice. Bake for 25 to 30 minutes, until the filling is bubbly and the peppers are tender.
• Sautéing: Sautéing is a quick and versatile way to cook chili peppers, especially for stir-fries or curries. Cut the peppers into small cubes or thin slices, sprinkle with some salt, and let them sit for 20 to 30 minutes to draw out some moisture. Pat them dry with paper towels, then sauté in hot oil over medium-high heat for 10 to 15 minutes, stirring occasionally, until browned and soft. You can also add some garlic, onion, spices, or herbs for extra flavor.

Chili peppers have a mild and slightly bitter flavor that can pair well with many other ingredients, especially those that are savory, spicy, or tangy. Here are some of the best flavor pairings for chili peppers:

• Tomato: Tomato and chili pepper are a classic combination that can create a rich and hearty sauce, soup, or stew. Try adding some tomato paste, diced tomatoes, or tomato sauce to your chili pepper dishes, along with some garlic, basil, oregano, and red pepper flakes for a Mediterranean flair.
• Cheese: Cheese and chili pepper are a delicious combination that can add some creaminess and saltiness to your chili pepper dishes. Try adding some parmesan, mozzarella, feta, or ricotta cheese to your chili pepper dishes, such as chili rellenos, chili lasagna, or stuffed peppers.
• Garlic: Garlic and chili pepper are a flavorful combination that can enhance the taste and aroma of your chili pepper dishes. Try adding some minced garlic, garlic powder, or roasted garlic to your chili pepper dishes, along with some olive oil, salt, and pepper for a simple and tasty seasoning.
• Lemon: Lemon and chili pepper are a refreshing and zesty combination that can brighten up your chili pepper dishes. Try adding some lemon juice, lemon zest, or lemon slices to your chili pepper dishes, along with some parsley, mint, or cilantro for a fresh and citrusy touch.
• Sesame: Sesame and chili pepper are a nutty and earthy combination that can add some crunch and depth to your chili pepper dishes. Try adding some sesame oil, sesame seeds, or tahini paste to your chili pepper dishes, along with some soy sauce, ginger, or honey for an Asian-inspired flavor.