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Freezing hot peppers?
Posted on 9/28/20 at 5:56 pm
Posted on 9/28/20 at 5:56 pm
I have a ton of habaneros and ghosts coming in. I have made a ton of hot sauces , salsas etc but have also been freezing a good bit. In the past I’ve always froze them whole but I’ve read you should chop them before freezing. I’ve always used the frozen peppers for the same uses as fresh and never detected any difference. Just curious how others freeze or preserve excess peppers.
Posted on 9/28/20 at 8:29 pm to mouton
I freeze them whole, never had a problem
Posted on 9/28/20 at 9:09 pm to TIGERFANZZ
Anyone chop and store in vinegar until ready t use?
Posted on 9/29/20 at 9:44 am to TIGERFANZZ
quote:
I freeze them whole, never had a problem
same
Posted on 9/29/20 at 9:48 am to TIGERFANZZ
quote:
I freeze them whole, never had a problem
I do the same, and they are fine. I've read that you freeze hole, but you slice in half lengthwise for drying. I have been doing both with good success.
I highly suggest making a chili oil with them. I use avocado oil and this recipe. I made one batch with the sechuan peppers and my dried thais from my garden, and I made a separate one with just fresh thais and no sech.
I much prefer the thai peppers only. I find the sech is too bitter. Either way it's damn good stuff. I use it quite often. I like this particular person's technique with getting the oil flavored and ready.
Posted on 9/29/20 at 9:51 am to mouton
quote:
Anyone chop and store in vinegar until ready t use?
I chop them up and put them in a mixture of vinegar and some salt and use that as a spicy vinegar on salads, po-boys, beans, etc.
Reminds me of back in the day when just about every local restaurant in N.O. had a bottle of hot vinegar on the tables with the small red, yellow and green peppers whole in vinegar.
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