Roasting peppers

ribarr4 9/30/2011, 10:57 am

Our peppers did great this year and we got to put up alot. This is our harvest from last week and it looks like we are going to get more out of the green house. We dry our cayennes, pickle our jalapenos, and roast the anaheims and rely heavily on our peppers to spice up our menu all year. For anyone interested we just posted how to roast peppers with peppers and dry cayennes on the blog. They are so good and we use them on our homemade pizza, chili, chicken encheladas, and other southwestern recipes.

elliephant 5/23/2012, 12:26 pm

Thanks! I've got a pile of Anaheims on the counter, and that was just what I was looking for!

**camprn** 5/23/2012, 4:28 pm

Hi Ribarr, thanks for the post and I hope all is well in your world and you gardens/tanks! Very Happy

JeanneRamick 5/23/2012, 6:52 pm

Thanks for including a link to your blog, Richard. I poked around a bit and will go back!

I found your post about putting up peppers from September 29th, 2011 but I wasn't able to find a recipe for pickled jalapenos.

The girls at Subway call me the jalapeno lady because I get 2-3 side orders of their pickled jalapenos for my 6 inch sandwiches. I love how crunchy theirs are! The pickled ones I bought in a jar at the grocery store were mushy ... ick.

Do you have a recipe for crunchy pickled jalapenos that you'd be willing to share? (crossing my fingers!)

ribarr4 5/26/2012, 6:13 pm

Our pickled jalapeño recipe isn't up to Terrie's picky standards yet so she doesn't want to give it out. When she reaches perfection we will be glad to post it. Last year one of our favorite discoveries was smoked pepper paste. I'm on the mobile and can't remember the link off hand but look for that on the blog. If you can't find it I will post a link when I get a chance.

JeanneRamick 5/26/2012, 11:07 pm

Ok, Richard. I understand and appreciate that Terrie has high standards. But I hope it won't take too much longer; I'm going to be 72 years old this summer.

ribarr4 5/27/2012, 2:59 pm

JeanneRamick wrote:Ok, Richard. I understand and appreciate that Terrie has high standards. But I hope it won't take too much longer; I'm going to be 72 years old this summer.

Terrie wanted me to tell you that she loves you a little bit for saying that and as soon as we get some peppers to experiment with we will get something for y'all.

**sanderson** 8/28/2016, 8:34 pm

I have some Poblano peppers I want to freeze for winter cooking. I read that peppers are not to be blanched before freezing. What about broiling a bit, then cutting in half and placing on a cookie sheet until frozen. Then store in Seal-a-Meal bags in the freezer??

**camprn** 8/28/2016, 9:10 pm

sanderson wrote:I have some Poblano peppers I want to freeze for winter cooking. I read that peppers are not to be blanched before freezing. What about broiling a bit, then cutting in half and placing on a cookie sheet until frozen. Then store in Seal-a-Meal bags in the freezer??

yup that will work. roast them under the broiler if the skin turns black that's ok. turn them and roast all sides. Immediately put them in a brown paper sack for 15-20 minutes. Take them out and the peels come right off, and the taste divine. You can clean out the seeds and then freeze.

**Scorpio Rising** 8/28/2016, 9:18 pm

Good, tons of peppers coming on!

**sanderson** 8/28/2016, 9:21 pm

Thanks, Camp! I didn't know I had to peel them. Embarassed

Sponsored content

Roasting peppers

Roasting peppers

Re: Roasting peppers

Re: Roasting peppers

Re: Roasting peppers

Re: roasting peppers

Re: Roasting peppers

Re: Roasting peppers

Re: Roasting peppers

Re: Roasting peppers

Re: Roasting peppers

Re: Roasting peppers

Re: Roasting peppers


	Hello Guest! Welcome to the official Square Foot Gardening Forum. There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.