Don't peel it before you freeze it. The peel will protect it in the freezer. Before you eat it, you defrost it will the peel on and then peel it before you eat it.
Don't peel it before you freeze it. The peel will protect it in the freezer. Before you eat it, you defrost it will the peel on and then peel it before you eat it.
Intriguing!!
I've lived in NM all my life and this is always how my parents & grandparents have always done our chile. They would roast it and then separate it quart bags and then freeze it with the peeling and when they wanted some, they would take out a bag and defrost it and then prepare it according to what they wanted to use it for
If you go w/ freezing flat, I once again recommend cookie sheets. If they're sticking a bit after they freeze and you're putting them in bags, then just warm the bottom of the sheet a little or just use a butter knife to pop them off. I've sometimes used cooking spray under as well to make things pop off easily, but it's really nto always necessary. I just do it when I'm lazy or think something will be extra sticky. (but then you ahve to wash the cookie sheet well after use vs a quick wash.)
Also, if you dice any to freeze, muffin tins work well for that, then pop them out. I think then you can usually keep it a 1/2 cup or 1 cup measure as you desire. One site I read suggested ice cube trays, but nto sure if you'd get the heat out after.
I freeze a lot of stuff b/c I'm too lazy to can most of the time.
I'm curious about the peeling suggestion.(freeze and pop the skin off later) I've tried keeping the skins on poblanos for rellanos, but didn't like it nearly as much as skin off. However, I hate doing the peeling. Hate. I'd make it more often if I didn't have to peel. I wish they popped out like beets do!
If you go w/ freezing flat, I once again recommend cookie sheets. If they're sticking a bit after they freeze and you're putting them in bags, then just warm the bottom of the sheet a little or just use a butter knife to pop them off. I've sometimes used cooking spray under as well to make things pop off easily, but it's really nto always necessary. I just do it when I'm lazy or think something will be extra sticky. (but then you ahve to wash the cookie sheet well after use vs a quick wash.)
Also, if you dice any to freeze, muffin tins work well for that, then pop them out. I think then you can usually keep it a 1/2 cup or 1 cup measure as you desire. One site I read suggested ice cube trays, but nto sure if you'd get the heat out after.
I freeze a lot of stuff b/c I'm too lazy to can most of the time.
I'm curious about the peeling suggestion.(freeze and pop the skin off later) I've tried keeping the skins on poblanos for rellanos, but didn't like it nearly as much as skin off. However, I hate doing the peeling. Hate. I'd make it more often if I didn't have to peel. I wish they popped out like beets do!
I actually think it's easier to peel after its frozen than when it's freshly roasted. I usually just slide it between my fingers and the peeling slides off.
If you go w/ freezing flat, I once again recommend cookie sheets. If they're sticking a bit after they freeze and you're putting them in bags, then just warm the bottom of the sheet a little or just use a butter knife to pop them off. I've sometimes used cooking spray under as well to make things pop off easily, but it's really nto always necessary. I just do it when I'm lazy or think something will be extra sticky. (but then you ahve to wash the cookie sheet well after use vs a quick wash.)
Also, if you dice any to freeze, muffin tins work well for that, then pop them out. I think then you can usually keep it a 1/2 cup or 1 cup measure as you desire. One site I read suggested ice cube trays, but nto sure if you'd get the heat out after.
I freeze a lot of stuff b/c I'm too lazy to can most of the time.
I'm curious about the peeling suggestion.(freeze and pop the skin off later) I've tried keeping the skins on poblanos for rellanos, but didn't like it nearly as much as skin off. However, I hate doing the peeling. Hate. I'd make it more often if I didn't have to peel. I wish they popped out like beets do!