Look at this. Sigh. A picture of beauty. They don't last long however, so you need to find a way to preserve these babies! Here's my super duper easy peasy handy dandy tip on how to freeze your peppers:
Wash peppers. Get out cutting board, knife and cookie sheet (or two). Slice the peppers from top to bottom, get rid of all the seeds and the whitish parts. Slice into pretty little strips.
Place your pretty little strips on a cookie sheet. Try to do it in a single layer- I'm not persnickity about it, but they aren't crammed and piled in a mound either. This helps them freeze individually so you don't have a big glob when you just need a handful for your recipe. Take the whole cookie sheet and pop in the freezer for a good hour or so. Mine were in there for 4 hours today because I had to leave for a bit.
When they're good and frozen solid, take the sheet out and use a scraper to loosen them from the pan. Put them in zipper bags. Here I have a gallon bag and a quart bag. I guess this was about a dozen peppers.
Of course I used some right away in my zucchini stir fry. Delish!
So that's how I do mine. I usually use them all up by the time next year's harvest comes in, so I don't have to worry about freezer burn and whatnot. Another great way I use my peppers (mostly the green ones) is the way my mother in law has always done hers. I mince them real fine in my food processor and drain them (see my post with pics on Granny's sauce) and put them in baggies. Freeze them flat. Wonderful way to add the good green pepper flavor without it overpowering your whole dish.
Sorry if there's typos. It's late and I'm tired. No time for spellcheck........
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