2017年11月7日 · I also freeze a lot of hot peppers to make this sauce/relish thru the rest of the year. I don't blanch peppers before freezing. My old method for my sauce/relish from frozen peppers was to boil them briefly before precessing. I'm wondering if there's any health reason regarding using the frozen peppers without cooking them first.

2019年1月14日 · Using Frozen Peppers for Fermented Hot Sauce Jump to Latest 22K views 16 replies 6 participants last post by salty dog Mar 3, 2019

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2002年10月8日 · Kimmie, the freezer is always a good last resort which I do use, but whenever possible I prefer to use produce that hasn't been frozen. (Don't like what it often does to the texture.) I think that in a pinch, I'd probably process excess roasted peppers into a roasted pepper vinaigrette sauce and then, if necessary, freeze.

2007年10月2日 · I use canned green chiles for many other types of TexMex and New Mexico cuisine. The flavor is entirely different from jalapenos or serranos or poblanos peppers etc. Oh and the NUMBER ONE RULE OF COOKING WITH CHILES OR PEPPERS!!!! Always, always, always taste them (both with and without the seeds and capsicum) prior to adding to your recipe.

2010年9月16日 · In this specific case, the whole point is to get the peppers to a thin pureed state. And the fact is, you can run fresh ones through the food processor, as well as frozen, to reach that stage. In fact, if you ever to try grating peppers, you'll turn to a machine ever after. I do have some concerns with that recipe, though.