I’ve been quite impressed with the resilience of the peppers in my garden. Even as the weather has cooled down significantly, they’ve been producing plenty of peppers. Too many, in fact. But since I don’t want to overload on pickled peppers, I decided to roast the latest harvest and freeze it for later use.
I had a bunch of banana peppers, mild jalapeños, and a green bell pepper that I tossed with a little oil and salt, and roasted until everything was brown and falling apart. (I roasted some cloves of garlic at the same time, for good measure). Where the peppers’ skin looked thick I peeled it off, but otherwise I just tossed the roasted peppers into a large freezer bag and froze them. Now they’ll be packed full of flavor when I defrost them, and I won’t have to worry about them getting mushy like I would if I had frozen them raw.
My only question now is what to make with them. Maybe a roasted pepper pizza? Ideas are welcome.
You still have peppers, Im jealous!
I dont know what to do with them, as I dont freeze roasted peppers – I should try that next year.
The peppers in my garden have done pretty well too.
I just cut a small bell pepper up for my wife for sandwiches the other day. They should be producing here for at least another couple of weeks if not more.
I had what I thought was a “ton” of poblano peppers. I kept picking all summer and roasting them. I’d peel them and put them in a freezer bag.
I discovered this recipe: http://allrecipes.com/Recipe/Mexican-Green-Chile-Stew/Detail.aspx Which my family loves. I calls for a can of roasted peppers, but I used my freezer stash. Now I only have one bag left!
Next year I will roast and freeze all of my poblanos for future winter use.