On Sunday, July 30, 2017 at 1:00:32 PM UTC-4, U.S. Janet B. wrote:
> On Sun, 30 Jul 2017 09:24:30 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Sunday, July 30, 2017 at 11:32:40 AM UTC-4, U.S. Janet B. wrote:
> snip
> >>
> >> It's about time for me to do something with the herbs and hot peppers.
> >> Are you successful growing cilantro?
> >
> >If I get it going early and expect it to last only a few weeks, yes.
> >I didn't manage that this year, but by now it would have bolted anyway.
> >
> >> I'm not. It gets too hot here,
> >> too fast and the cilantro bolts.
> >> Are you freezing the chermoula/chimichurri?
> >
> >I made so little that I doubt it'll last long enough to freeze. It was
> >kind of a pilot project; I wasn't sure my husband would like it. He
> >has a strong preference for creamy and cheesy, whereas I like tart and
> >vegetal flavors.
> >
> >Cindy Hamilton
>
> so you have no thoughts one way or the other whether it can be frozen
> successfully? I have a bumper crop of different kinds of hot peppers
> this year as well as a lot of basil, parsley and oregano. I don't
> peel the jalapenos because I think the skin is tender enough to not be
> noticeable. Hatch or Aneheim just have to be roasted and peeled. The
> skin from them if not peeled does not disappear in sauces cooked or
> not.
> Janet US

In my experience, neither cilantro nor garlic freeze well. I've never
tried to freeze parsley; I imagine it would not freeze well, either.
I'd rather make small batches and use them fresh.

I roasted the jalapenos to get a bit of smoky flavor on them, not so
much because they needed to be skinned. It's a little unorthodox for
chimichurri, but it turned out well.

Cindy Hamilton