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Need Preservation Tip - Chile Verde

N

Newbie

My first harvest was great but chile verdes were more prolific than expected with over 11 pounds. I will be canning and dehydrating tomorrow.
 
Does anyone have a good preservation solution?   If not, am thinking about just freezing but wanted to check.
 
 
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Nice haul.. you have a bunch of options.. you could do pepper jelly using some of the hotter peppers  and your bell peppers.. all you need is some liquid certo 5-6 cups sugar, some vinegar small jars and your pretty much set. you could do a bunch of fresh stuff.. pico de gallo and or fresh salsa.. stuffed peppers.. you could do a sauces.. there are a lot of recipes here..
you could  split them in half then smoke them on the grill. after that dry them or freeze them. with the aneheims I would roast them first then peel the outside skin off then freeze them.
the jal peppers make good poppers on the grill.. i hollow them out then add cream cheese roast/cook them on the grill for a bit and your good to go.
 
Just my 3 cents..
Steven
 
You could also pickle the jalapenos, dry to cayennes in the oven and take a large mixture of each and make a pepper relish.  To make the relish, just saute all the peppers in butter an oil w/ some sea salt.  After about 20 minutes when they soften, put them in canning jars and process in a water bath.  Pure pepper flavor.  But those anaheims need to be roasted and the banana peppers can be pickled and any of them should be introduced to some eggs.
 
Wow - thanks guys.  I was definitely planning on some of these suggestions.  Definitely making pepper jelly and pickling the jals and pepperocinis.  Going to dry the cayennes and make power.  Will can some salsa as well.  I just didn't account for those chile verde.  I like the pepper relish idea and I can probably introduce them in the salsa etc.
 
What do you do with eggs and peppers??
 
Peppers are God's gift to eggs.  I like to dice up whatever pepper I'm in the mood for and saute in butter, olive oil and sea salt.  Then crack eggs into the pan.  Over-easy, sunny side up, fried egg sandwich w/ bacon and cheese - you pick.  You could scramble as well.  Really good w/ banana peppers but habs and anaheims work great too.  Red chiles go especially well.  Experiment, you have plenty.
 
PepperDaddy said:
Peppers are God's gift to eggs.
Click to expand...
I think you have that backwards. lol Eggs are God's gift to humanity, chile's just make them better. :rofl:

What is a Chile Verde? Chili Verde is a Mole, or a 'sauce'. If you are talking about those Hatch type or Anaheim's...
Roast them over a flame, or in the oven until they turn black, then vacuum seal and freeze in meal size portions.
You can pull them from the freezer, 5 or 6 at a time, and add them to crock pot pork, salsa, or Chili Verde. lol

(notice the spelling, Chile. Chili. Chile is a pepper, Chili is a prepared dish)
 
The Burpee seed pack just said Chile Verde Hybrid - they're basically Anaheims, I think.
 
Eggs and peppers are awesome. For some reason, I had pickling/canning on the brain and all I could see in my head were those pink eggs in jars that you see in convenience stores and gas stations.  I wasn't seeing the connection to peppers.  :)  Sorry bout that.
 
Oh, HAEEEL yes! If you are good with canning, (which I am not), Can those puppies!
I would still roast them firs, but gawd that would be awesome to have canned roasted chiles on hand!

Yeah, those pickled eggs are kind of scary looking, unless you do them yourself. Lady Sic makes some awesome pickled eggs. trust.
I like those Fat Boy pickled sausages tho, they are somehow really good.

Keep us posted on what you end up doing with all that awesomeness! :jealous:
 
Here's an idea...
 
dehydrate and powder some, freeze some, maybe can a little too...
BUT...
 
Make a BIG ASS PLATTER of Chile Rellenos (like Buffet Size, you have enough peppers!) and invite a bunch of people over to enjoy it. 
 
IMHO, frozen, canned, and dried peppers tend to last well into next years crop, when you have to do it all over again because you have too many. 
Why not just have a big party, and you can impress people with your growing/cooking skills.
And then do it again next year with the same bountiful harvest! 
 
Now that is a definite plan.  Labor Day's right around the corner.  Might have to learn to make chile rellenos and jalapeno poppers.  I dehydrated 2 lbs of cayenne for powder, canned 6 pints of salsa, a pint of pepper jelly and 3 pints or roasted Anaheims with garlic.  I roasted off like 4 pounds of those Anaheims on the grill and covered them in plastic wrap.  Worked like a charm.  Peeling is a little tedious but they're gonna be awesome in a chile verde recipe I have. 
 
Lots more pickling to do tomorrow.
 
I started with gloves this morning with the cayennes but quickly lost them.  After all the capsaicin, hot glass, boiling water, hot grill, and lots of vinegar, my finger tips are on fire!
 
Man this is fun!
 
Definately ROAST all pepper first , a good place to do that is on your outside BBQ ,cook on high till charred on outside turn to do all sides then when done put in a paper grocery bag about 10 or 15 mins with bag closed tightly ,then rinse or peel off charred skin  cut a slit up side remove seeds ,now you can slice dice or leave whole and freeze or can . I like to slice add garlic , onions tomatoes and cook about 20 mins on med. high then pour into canning jars ( hot bath for about 15 or 20 mins.) This is a good base for salsa or over rice or to cook meat in . Jerry T.
 
Roasting is definately the best way to go for the Anaheims.  If you want to stuff them and make rellenos, here's a little tip that nobody on the Food Network will tell you:  Roast it directly over a gas flame, either on your stove or w/ a hand held propane torch.  Direct flame chars the skin fast and the pepper stays firm so it can be stuffed.  The broiler takes too long and you end up w/ a well cooked pepper that won't hold up to being stuffed.  Also, place the charred peppers in a bowl and cover w/ saran wrap.  This way you won't loose any of those fabulous juices.
 
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