Jalapeno Overload

Two Ways to Save Peppers:

At the end of the season I always have more peppers than my family would care to eat over the course of a week or two.  Peppers can be very expensive in the winter so I usually save that abundance for later.

One way to save peppers is to chop and freeze them.  I vacuum seal them in one cup servings for use in recipes later.  They soften in the freezer, so I add them to recipes near the end.  They may be softer than a fresh pepper, but they have all the taste of one.

Another way to save peppers is to roast and freeze them.  I did this with red peppers last week.  For full directions, see my October 21, 2011 post.

After cleaning out the garden, I realized that I had a grocery sack of jalapenos still in the garden.  I was at a loss as to what to do with them until I remembered a favorite recipe that calls for roasted jalapenos.  They roast up just as nicely as bell peppers.  The only difference in the process was that I donned food grade gloves for the job so as not to accidentally get jalapeno juice in any mucous membranes.

I vacuum sealed these individually to be used in recipes later.

With all these nice peppers, roasted and neatly packed away in the freezer, I’ll be looking for more recipes that call for them.  Let me know if you find a good one!