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Put it away put it away put it away now.
Red hot chili peppers.  Sweet orange bell peppers.  Long curly Jimmy Nardello peppers.  Short stubby serrano peppers.

All of them.

Peppers are still abundant at the farmers' market, super sweet this time of the season, and the easiest vegetable to put away for the winter months.  You don't need to peel them or blanch them or can them--they can be frozen raw!

Instructions:

Wash the peppers and dry thoroughly.  For larger, sweet or bell peppers, cut in half lengthwise, and remove stem, seeds and ribs.  They can be left in halves or sliced smaller.  Smaller peppers, particularly tiny chili, jalapeno or serrano peppers can be left whole.  Put in resealable freezer-safe bag or container and freeze.  That's it.

Alternatively, if you want have more control over how many you use at once, place trimmed pieces in a single layer on a cookie sheet, and freeze.  When frozen, transfer  individually frozen pieces to resealable freezer-safe container or bag and return to freezer.  (This method also works great when freezing individual berries.)

Peppers do lose some of their crisp texture when frozen and thawed, but these are great to slice up and saute with onions, cumin and herbs for a quick fajita, burrito, or omelette filling, or to add to a slow simmered stew.  The hot peppers are easy to slice finely when frozen, returning the rest to the freezer, to add just a small shot of heat to a dish.  Above all, they are packed full with flavor right now, far outshining anything you will find them passing off as a pepper in February.   Don't delay!



2 Responses to “Put it away put it away put it away now.”

  1. [...] and spicy.  This sauce is no exception, with sour lime, salty fish sauce, spicy thai bird chili (frozen from this year’s garden), and a little sugar to balance it all out.  I am a purest when it comes to slurping down those [...]

  2. [...] time and money saver.  Great for chowders, soups and chili, I’ll also combine the corn with my frozen peppers for a tex-mex-y topper for eggs, or a perfect start for fajitas and burritos.  Slowly saute some [...]

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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