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KarenNoCA

If you prefer not to peel them before freezing, here is what I do...

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Joined: Dec 11, 2005

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Posted to Thread #30458 at 1:40 pm on Aug 21, 2018

I process ten lbs of these every year for the past 6 years. I rinse them well, set out on towels to dry. Hubby takes them outside to gas grill and gives them a good blister, mine end up very blistered. We let them cool, again on the towels. Then, I freeze them on sheet trays in a single layer. About three or four peppers go into a quart size freezer zip bag. Then about three or four of those bags go into a gallon zip lock bag and laid flat in my freezer. I can remove one quart size bag easily, take out as many peppers as I need and put the rest back. Let thaw about five minutes and remove the skin. It peels right off with never any issue. I remove the stem and seeds at this time , as well.
I did a lot of research of peel or don't peel and decided not to. I think the skin protects the pepper and I also feel more of the smoky flavor remains. Here is a link from Linda Stradleys site with photos.

Link: https://whatscookingamerica.net/KarenCalanchini/HatchChiles.htm


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