The Big Pepper Freeze

Jalapeno peppers ready for the freezer
When I am overwhelmed with hot peppers from the garden, I wash them, remove most of the seeds (I work fast, so I don’t scrub them clean of seeds. A few seeds add a little extra heat – ditto for leaving the “ribs” or “veins” on the inside of the pepper intact – they add extra heat and I’m all for the heat!) and whirl them into a small chop in the food processer.  Then I spoon them into ice cube trays, cover with plastic and freeze until hard.  Finally, I pop them out of the trays into a freezer bag and freeze.  Any time I am making a soup, scrambled eggs, cornbread, a salsa, etc. I just stir in a frozen cube or two – or three – or four – and voila! Instant flavor and heat!  
 
Normally, I don’t like the thought of frozen peppers (i.e. sliced peppers for stir fry) because they get so mushy when thawed (I’m thinking that’s due to their high water content – all those little cells burst when they thaw…), but since these are chopped so small, it’s not a problem at all.  Works well!  And they add some nice color to dishes as well as the welcome heat!  Great way to remember summer in the midst of winter. 
 

From this...

 
 
 

... to this!

Advertisements

2 responses to “The Big Pepper Freeze

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: