We pulled out all the pepper plants today and picked everything on them. We ended up with a huge basket of jalipenos, serranos, anaheims and pablanos. So what to do?
Pickled peppers
I pickled one jar of the jalipenos which just involved boiled a mixture of half vengar andf half water and a teaspoon of pickling slat (actually I used Kosher - not real sure the difference) I put the washed and stemmed peppers in a sterilized jar. To sterilize you can run the jars through the dishwasher or boil in water for 5-10 minutes. I added some pickling spices - allspice and mustard seeds. Cover the peppers with the boiled vinegar mixture. Now if you want to put this on a shelf you can boil the jars to seal. But I just put the jar in the refrigerator as I only made one. It will take a couple of days though before they are ready.
Frozen Pepper Mash
This is an easy way to preserve peppers. I used the pablanos and a few serranos and cut the steps and seeds out. I added these (about 6 cups) to a food processor with just about 1/2 cup of water. Process until they are ground. Add these to ice cube trays and freeze. You can remove the cubes from the tray when they are frozen and store in a zip lock in the freezer. To use take one out, thaw and you can add to any recipe that calls for peppers.
We then roasted, peeled and chopped the annaheims for Green Chili.
