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Thu, Aug 29, 13 at 19:24
| Has anyone had any experience either oven roasting or grilling previously frozen sweet and hot peppers? I just picked a bunch of ripe orange and red bells, and ripe jalapenos and anaheims, and want to roast them, but don't have the time now. I have always roasted, then froze them, with great results. Was hoping to just stick them in the freezer and roast them when I'm able. Thoughts? Thanks! |
Follow-Up Postings:
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| I am curious about this, too :). |
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| I blanch them , then freeze them. After you take them out and defrost, let them sit in colander then on a towel to lose some of the water, then fry or grill. You need to blanch to kill the enzyme. I have heard. |
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| Actually, peppers don't require blanching (I wish all vegetables were like that). I just pulled some frozen Anaheims out (never did get around to making chile rellanos), and they roasted pretty well. I let them drain and dry before I started roasting them. They didn't peel as easily as I had hoped - I had more little bits of peel than usual, but they taste just fine. |
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- Posted by gardenheart none (My Page) on Fri, Aug 30, 13 at 21:46
| Hi! I ran into the same problem, lots of jalapeños and no time. I halved them , removed the seeds and tossed them in a freezer bag. I just take out what I need, put them skin side up on a cookie sheet covered in foil. Place them under the broiler until the skins are roasted. It only takes a few minutes. The better they're roasted the easier they come off, but don't cook all the moisture out of them. Remove from oven and turn a glass bowl upside down over them. Pull the foil up around the edges of the bowl to seal in steam. Let them sit for about 5 or 10 minutes. The skins pretty much will slip off. They're yummy on just about everything! |
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