You’ve Been Warned – The Peppers are Coming

Yesterday my gardener announced that the pepper crop will come in soon.  “What kind of peppers?” I asked with some trepidation.  “I can’t remember all of the kinds I planted – bell, Hungarian wax, Italian [what?], Jalapeno, Serrano, and some others” he said nonchalantly.

Yellow and red bells (top left), red and green Jalapenos (right), Hungarian wax, and Italian (bottom)

Alrighty then.  Bring ’em on.  Last night we had stuffed bell peppers for dinner (cooked in the double boiler on the gas stove due to the massive Southwestern U.S. power outage).  They were yummy, but that only used up two peppers.  Here’s the good news.  Peppers actually freeze nicely.  Here are a couple of quick options:

Bell Peppers – wash, core, dice, and lay out on a sheet that fits in the freezer.    After about 10 minutes in the freezer, scoop the diced peppers into a freezer bag.  Now you have already diced peppers to use once the fresh ones are gone.

Hot Peppers such as Serrano and Jalapeno – wash, dry, and toss into a freezer bag or other freezer container.  They’ll go great in soup, stew, or even a stir fry when the cooler weather hits.

In another column I’ll share some tips on making your own red pepper flakes.  In the meantime, save those empty spice jars.