I love having all types of frozen, diced peppers available all winter long for soups, stews, casseroles and other recipes. It’s a big savings to preserve them when they are in season instead of buying them when they are more expensive.
And frozen hot peppers like mild anahiem and ancho work great in recipes that require those little (expensive) cans of green chilies. It’s true that they aren’t roasted (though you can roast them and then freeze them – I just never have time for that when all the peppers are ripening at once!), but we don’t really notice 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!
Here’s How to Freeze Peppers – it’s super simple and works with any peppers:
- Wash the peppers well.
- Stem, core, and chop them up (don’t forget the gloves when working with hot peppers!).
- Spread them out on a cookie sheet in an even layer.
- Place the cookie sheet in the freezer and freeze.
- When the peppers are frozen, use a spoon or spatula to break them up and place the them in freezer containers or baggies (use the straw method to remove as much air as possible from baggies). Label with the contents and the date and put them in the freezer.
By freezing the peppers flat on a sheet first, you will have sort of a home version of ‘flash frozen’ so you will be able to pull out just the amount you need easily without them clumping together.
This was a revelation to me when I first froze them years ago to deal with an overabundance of peppers and now I make sure to grow and preserve some each year! Do you freeze peppers?