Ok, my freezer is filled to capacity. There are at least a bushel of peppers, sweet, hot, and jalapenos, edamame, tomato sauce, and okra crammed in there – and it is just a regular Sears refrigerator. We are ready for the winter – hopefully, without any power outages.
Now is the time to freeze peppers. It’s very easy and you will thank me for suggesting it.
Just wash them, cut them open, get out the seeds, and slice or chop them the way you want them. Then put them into freezer bags. Come January and you want a pepper and onion sandwich they will be great. Frozen peppers work fine for pizza, pasta, and in anything cooked. Not good if you want them fresh in a salad, but good for everything else. Not that Wegman’s peppers aren’t good but they can cost $3 a piece in the winter. I do suggest rubber gloves if you are freezing our Italian hot peppers or jalapenos. Both will burn your hands. I always freeze jalapenos two ways – sliced and halved the long way. Slices work great if you need some extra heat but not too much heat. I throw in slices in anything. I half them the long way for baked chile rellenos. Then fill them with mozzarella or cream cheese, cover with bread crumbs and bake until bubbly and brown.
If you haven’t tried our hot peppers this summer they are HOTTER than usual. Must have been the weather.
Ours have great flavor right now and we have them by the bushel, ½ bushel, or basket. So come and get some!