My biggest problem when I want to make sauce is my different pepper plants are never ripe at the same time, whats the best way to 'hold' the first ripe peppers as I wait for the others to ripen? freezing? are there any tricks to it, and will I lose any flavor or heat?
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Freezing?
- Thread starter Kentucky Joe
- Start date
I haven't noticed a change in flavor in my sauces when I freeze my pods as the season progresses.
Now, if you're going to eat the peppers diced as a garnish or topping?
Yeah...there's a bit of a difference in the texture....but I still do it.
Edit: I usually just stuff them in a Ziplock freezer bag and put directly in the freezer.....whole and stems intact.
Now, if you're going to eat the peppers diced as a garnish or topping?
Yeah...there's a bit of a difference in the texture....but I still do it.
Edit: I usually just stuff them in a Ziplock freezer bag and put directly in the freezer.....whole and stems intact.
I de-stem and rinse mine, let air dry for 20 minutes or so then into the freezer(in a bowl or bag) at least 2 hours later out they come and into a bag to be vacuum sealed. Vacuum sealing in my experience mushes a fresh pepper hence the 2 hour freeze.
Many ways to do it right. It is about finding the one that work for you.
Many ways to do it right. It is about finding the one that work for you.
I haven't noticed a change in flavor in my sauces when I freeze my pods as the season progresses.
Now, if you're going to eat the peppers diced as a garnish or topping?
Yeah...there's a bit of a difference in the texture....but I still do it.
Edit: I usually just stuff them in a Ziplock freezer bag and put directly in the freezer.....whole and stems intact.
I do the same