Hi Guys,

My Chinese wife is from Hunan and is a true Chili Head. During the winter months she eats and cooks with what she calls "preserved pepper". To me it looks like Thai dragons chopped and mixed with oil. As we will have hundreds of Thai dragon pods ripening in the next few weeks can anyone suggest the proper way and what oil to preserve these? I know some of the peppers also have garlic mixed in....

Thanks in advance.