Freezing Peppers - How to - Tips & Tricks | Club Foody

How often do you have more peppers sitting in your fridge than you can use? If you don’t use them right away, they will be good for the garbage. The other scenario is if you grew them in your garden and ended up with way too many for your own consumption. 

We do shop a lot at those big box stores. Of course everything comes in larger quantities and that’s how people save versus buying in smaller quantities. From meat to vegetables including household cleaners and other everyday products. Although it’s only David and I at home, we still buy meat, vegetables and so on. I have to admit that Club Foody gives us a better reason to go there… 

Also we do travel a lot, often leaving for a few weeks at a time. When it comes to meat, I shared a tip with you a few years ago my Secret to Better Freezer Meat Storage… and it works like a charm. When it comes to vegetables particularly peppers, I have another trick for you and it is Freezing Peppers – How to! 

By using this trick for Freezing Peppers, you can salvage and enjoy them for months to come. I even do this when I see that my peppers are still ok but knowing that within 3 days, they might not be good anymore. It stops the enzymes from deteriorating the vegetables. Of course, before prepping the peppers always wash them in an Organic Produce Wash to remove any dirt, wax or pesticides. 

Next time you buy or harvest too many peppers for your own consumption, you have this great and easy trick to salvage them. Not only is Freezing Peppers economical but also handy because if you run out of fresh, you can always use the frozen ones.

Bon Appétit! 

NOTE: I use red in the video but you can use many different types of peppers. 

Here are some other useful tips and tricks…

– How to make Chipotle Purée & Chipotle Mayo

– Measuring Honey, Syrup and Molasses without Sticking

– Secret for Better Grating Soft Cheeses/Butter

and for even more fun kitchen tips and tricks, click on this link… Recipe Category – Tips & Tricks 

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