Many peppers can be frozen such as New Mexican long green chiles, poblanos, Habaneros and numerous others. New Mexicans and poblanos need to be roasted before putting them in the freezer, with the peel left on. Peel when thawed. Jalapenos can be frozen as-is, as well as Habaneros and other peppers. I don't care for the taste of frozen Jalapenos so I pickle mine. Here are some recipes and links to more recipes and sites for preserving food.
CHILES JALAPENOS EN ESCABECHE
By Diana Kennedy
- 1 lb. Jalapenos, rinsed, stemmed cut into 4 lengthwise pieces, and seeds removed
- 1-1/2 lbs. carrots, trimmed and scraped, sliced diagonally about 1/8" thick
- 3 Tbsp. salt (no iodine-sea salt is best)
- 1/3 cup water
- 5 garlic cloves, peeled and roughly chopped
- 10 peppercorns
- 1 tsp. cumin seed
- 4 whole cloves
- 8 bay leaves
- leaves from 2 fresh thyme sprigs or 1/8 tsp. dried
- 1-1/2 tsp. dried oregano, Mexican if possible
- 1/2 cup safflower oil
- 1 lb. white onions, cut into 8 pieces
- 3 cups mild vinegar
- 1 cup strong vinegar
- 10 garlic cloves, peeled
- 6 fresh thyme sprigs or 1/2 tsp. dried
- 1/2 tsp sugar or brown sugar
Put Jalapeno strips in a large bowl. Add sliced carrots. Sprinkle with salt and toss well. Let sit 1 hour.
Put water into blender and add chopped garlic, peppercorns, cumin seed, cloves, 6 bay leaves, thyme leaves, and 1/2 tsp. of oregano; blend as thoroughly as possible. Heat the oil in a large, fairly deep pan. Add the blended spices and onions and fry until the liquid has evaporated and the onions are translucent, not brown-about 10 minutes. Strain the chiles and carrots, reserving the juice, and add to the pan. Fry over fairly high heat, stirring and turning the vegetables over, for about 10 minutes. Add the juice, vinegars, whole garlic, 6 thyme sprigs, remaining bay leaves, remaining tsp. oregano, and sugar. Bring to a boil and continue boiling for about 8 minutes. Transfer to a glass or ceramic bowl and set aside to cook before storing in the refrigerator. (At this point, they could be canned in sterile jars, spooning in the chiles and dividing the bay leaves, garlic, and thyme sprigs between the jars, then pouring the hot liquid into the jars.) They will keep for a long time in the refrigerator if not canned.
