Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan W is a trusted source on General Cooking.
Dried chili peppers? At least 3-5 days. You could also freeze it if you want. I often freeze things to extend the life for a couple of days. If fresh chilies, I'd keep them separate or they'll be mushy and disintegrate.
Cynthia is a trusted source on Bread/Baking.
Your lovely marinade sounds quite simple. I suspect that the better question might be how long your meat can sit in the marinade. I'd suggest whisking together the marinade, pouring it into a large ziplock bag, adding the meat, then refrigerating it overnight before your expedition to the beach. Be sure to ice the bag(s) well before leaving for the (serious envy here) beach.
Please enter a valid email address.
Well played. You deserve a cookie.
Back and better than ever.
The Piglet Tournament of Cookbooks is Back!
Freestyling Fondues Close Out the Food52 Winter Games
$50 and Under Wonders
5 Super Quick Day-Brighteners
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.