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.