I first heard about freezing peppers from a elderly neighbor. He would simply wash the pepper, pat it dry, place in a zip lock bag, and put it into the freezer. It can not get any easier then that!
Since then, I have come across several different versions, all just as easy. Although freezing whole is an option, I prefer to cut mine prior to freezing. It is up to you on how you would like to do this. Maybe think about how you may use the peppers in the future. With that in mind, you could slice them into strips, chop them into little pieces, cut them into rings, or even half's.
 |
| Wash the pepper and pat dry. |
 |
| Remove the stem. |
 |
| I sliced this pepper into rings. |
 |
| Seeds and membrane removed. |
 |
| Place on a cookie sheet in a single layer. |
 |
| Place in the freezer for about an hour. |
 |
| After about an hour, remove from the freezer and place into individual zip lock bags. I like to write the type of pepper, quantity, and date on the outside of the bag with a permanent marker. Remove as much air as possible. |
 |
| Place the smaller zip lock bag into a freezer bag. This will help protect from freezer burn. Burp out as much air as possible. |
Use the "first in, first out" method when using frozen peppers. These peppers are good for about a year, or before freezer burn sets in.
A cautionary note; be extra careful when handling hot peppers. Wear gloves and do not touch your face, especially the eyes and mouth. If they are small enough, you may be better off freezing them whole, or cut into halves only.
No comments:
Post a Comment