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Another option for a glut of peppers is to freeze them if they are going to be cooked and the texture doesn't matter.
Top and split down the middle, deseed, freeze on a sheet then store in a ziplock. I've done this with bell peppers as well as
thai, jalapeno and scotch bonnets (although I freeze the thai and bonnets whole).
Another option for a glut of peppers is to freeze them if they are going to be cooked and the texture does matter.
Top and split down the middle, deseed, freeze on a sheet then store in a ziplock. I've done this with bell peppers as well as
thai, jalapeno and scotch bonnets (although I freeze the thai and bonnets whole).
By Suvir Saran,
