On 10/17/2010 2:36 PM, desertgardener wrote:
> I'm going to have a vast quantity of green peppers in the next couple
> weeks before first frost and I'm looking for preserving ideas. They
> are the Italian frying type, not bell peppers, and too small for
> stuffing. I have two nice pickling recipes out of Joy of Pickling, and
> I can chop& freeze some for later use - any other ideas? Roasted and
> pureed, maybe, anyone tried it with green peppers? I have a dehydrator
> but I'm not sure what I'd do with the dried peppers.
>
> Cyndi

I generally just chop and freeze on a bun sheet then vacuum bag them. Do
about 30 quarts a year in the freezer and they are normally mostly used
up by the time the next crop comes in.

I dehydrated a bunch of jalapenos once upon a time and the only thing I
found them tasty in was in southwestern bread. For that I whizzed the
dried jalapenos in the spice machine until a fine powder and mixed them
in. Other than that I tried some once in a stew and they about drank up
all the liquid before they were soft enough to chew. I probably should
have hydrated them before I put them in the stew.

I've not tried roasting and pureeing, what would you use pureed chiles in?

On 10/17/2010 7:03 PM, desertgardener wrote:
> On Oct 17, 1:41 pm, George > wrote:
>> On 10/17/2010 2:36 PM, desertgardener wrote:
>>
>>> I'm going to have a vast quantity of green peppers in the next couple
>>> weeks before first frost and I'm looking for preserving ideas. They
>>> are the Italian frying type, not bell peppers, and too small for
>>> stuffing. I have two nice pickling recipes out of Joy of Pickling, and
>>> I can chop& freeze some for later use - any other ideas? Roasted and
>>> pureed, maybe, anyone tried it with green peppers? I have a dehydrator
>>> but I'm not sure what I'd do with the dried peppers.
>>
>>> Cyndi
>>
>> I generally just chop and freeze on a bun sheet then vacuum bag them. Do
>> about 30 quarts a year in the freezer and they are normally mostly used
>> up by the time the next crop comes in.
>>
>> I dehydrated a bunch of jalapenos once upon a time and the only thing I
>> found them tasty in was in southwestern bread. For that I whizzed the
>> dried jalapenos in the spice machine until a fine powder and mixed them
>> in. Other than that I tried some once in a stew and they about drank up
>> all the liquid before they were soft enough to chew. I probably should
>> have hydrated them before I put them in the stew.
>>
>> I've not tried roasting and pureeing, what would you use pureed chiles in?
>
> These are Corno di Toro sweet peppers, not chiles. I use the puree
> from the ripe peppers on top of roasted chicken, pasta, sometimes
> sausages. I think - but I'm not sure - pureeing green roasted peppers
> would be too bitter. I should have enough to try it and see though.
> I will freeze as much as I have room for, but there will be plenty to
> do other things with, I'm always looking for something new and
> different.

They're all chiles to me, some are sweet like the Corno di Toro's, and
some are hot like the Aji Limon de Peru.

I haven't tried the puree on top of chicken and I use chopped chiles on
pasta and with sausage. I would think the heat would sweeten the pureed
green sweet chiles but I haven't tried that myself. Chile season is
going good right now for us. Most of the chiles, both hot and sweet,
that we grow do best in cooler weather in my opinion. I think that our
heat plus humidity tends to slow them way down on growth.

Many of the chiles we grow in this country were originated in
mountainous regions if I remember correctly. I grew some from a mountain
side in Argentina two years ago and they did right well.

Before 9/11 I used to trade chile seeds by mail all over the world. Even
had some from Bulgaria and Romania. Those wily Spaniards, took those
chile seeds all over the world and addicted people. Sort of like the
early English settlers in North America and tobacco.