Freezing peak season chile peppers is a necessity in our house: nothing takes the place of enjoying home and locally-grown chile peppers throughout the year.
I’ve tried two methods: freeze-raw the tiny super-hots, and roast-then-freeze with the larger Hatch chiles.
Whichever method you use wear gloves- if you don’t you’ll learn why when the burning in your eyes, nose, or mouth starts. Luckily it won’t last long, but it’s an unforgettable lesson.
1. Start by cleaning the peppers and letting them dry.
2. Cut off the ends, slice lengthwise, and remove the pulpy core and seeds.
3a. To freeze: place on cookie sheet or flat plate in batches and freeze, then put in a freezer bag for storage. For the really tiny very hot peppers I chopped them fine into a small jar and scooped out a bit as needed all winter.
3b. To roast, then freeze: place in 375-degree oven until darkened, about 1 hour, check every 20 minutes to be safe; skin while hot, let cool, and freeze as above
In both instances, freezing the peppers on the flat surface keeps them from sticking together for longer storage.
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