The other night the temperature got down to 34 degrees – there was frost on the pumpkins for sure. This is at least a week or two earlier than usual around here, which has put a big halt on the garden. Knowing it was going to get cold, I harvested the last of the hot peppers, made some jalapeno jelly and froze the rest of the anahiems and anchos.
It’s really simple to freeze peppers, whether hot or sweet. Chop them up, spread them out on a cookie sheet and put into the freezer until solid.
When they’re frozen solid, place the peppers in freezer containers or baggies, label and put them in the freezer. Freezing them flat first will allow you to pull out just the amount you need.
I use these all winter for Mexican dishes, soups and stews. They work great in recipes that require those little cans of green chilies. One of those cans can make the price of the meal soar above my $5 goal. The only difference is that these aren’t roasted (though you could do that first and then freeze them- I never have that time right about now…), but I’ve not noticed a difference, probably because the recipes all seem to have a lot of other ingredients so that the chilies are only for flavor. And these deliver on the flavor.
This also works with jalapenos and sweet peppers, but I don’t have enough of those this year to freeze (*sniff*). So, I guess I’ll be spending the money I save on sweet peppers and jalapenos.