I would roast them. It seems to bring out better flavor. You can do it on your grill. Just roast them till they are fairly blackened and then put them in a plastic bag to steam for a while. It makes them really easy to peel.
Sounds yummy...Nothing like fresh roasted chili with a fresh tortilla and some cheese...
That's what I do too Belle and I find they keep very well and are easy to slice and chop when frozen. Wash them, dry them, into a bag and into the freezer. Now if spinach and chard were just that easy!! Di
I do both. Mine are doing well this year...always one of my best garden crops. Also gypsy peppers this year. I chop and freeze them to use all year too, and use alot in my salsa...which I will be canning in a couple weeks. Peppers are always ripe before the tomatoes here. I have sliced and pickled them too..yumm on sandwiches.
One of our favorites is cutting the tops off, remove the seeds and place on the grill, after they start to turn black flip over and layer on some different types of cheese. Serve warm, my guests love them.
Anaheim green peppers Help
Posted - Sep 01 2009 : 11:28:02 AM
