Any pepper "freezers" here?
Anybody freeze peppers?
I've never done it because all I've ever heard is they're mushy. But there are a few dishes i make(like chili, stews, and an awesome chile relleno casserole, etc) where mushy may not be such a big deal.
There are times in the winter that I'd love some garden FRESH chiles and make a big batch of chili et al.
My concern next would be flavor. Do they keep their flavor(and heat) pretty well after freezing?
Also(if the consensus leads me to freezing my own), let's talk about Anaheims and Poblanos, in particular. Whenever I freeze veggies, I blanch and shock to halt the enzymes that causes them to age while freezing. But with Anaheims and Poblanos and other roasters, I roast and skin when using fresh. Will roasting and skinning accomplish the enzyme thing. Or do i roast and skin; AND blanch, shock, and freeze?