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?