Last summer I bought a bunch of jalapenos from a local farmer’s produce stand thinking I would make a bunch of salsa with my hundreds of tomatoes. Well, that didn’t happen. The whole 5-kids thing sometimes trumps my love of … anything else, including homemade salsa. So after they sat in my fridge for a while, I decided not to let (anymore of) them rot, so here is what I did:
1. cut the tops off, scrape the seeds and vein’s out (leave them in if you like it hot!)
2. dump into a food processor
4. spray an ice cube tray with whatever oil spray you use
5. put a tablespoon or so of chopped pepper into each cube
7. dump frozen pepper cubes into a baggie and store in the freezer.
There you go, easy peasy way to preserve fresh peppers. Then when you need, say 1 jalapeno for a recipe, or maybe a couple for salsa, just grab a cube or two. They’re already chopped up and everything.
I still have them in the freezer. In fact, I have used them often in this recipe for homemade refried beans in the slow cooker. Yuuuuummmmm!