When I was younger I use to grow a fairly large garden for a suburbanite. Tomatoes, squash, beans, a fig tree and other goodies.
Nowadays I tend to do more container gardening and I’m hoping to expand that in the future. My main “crop” is fresh herbs. Right now I have basil, oregano, marjoram, thyme, rosemary and mint.
But one things became a must have in the garden when I married a New Mexican – peppers!
You would be surprised how many jalapenos you will get from container gardening. This year we had two plants and so far we’ve gotten close to 30 peppers from two plants. We’ll probably get another dozen or so before the season ends. They are so crunchy crisp and the taste is awesome.
So what can you do with all those fresh jalapenos? Well, we know we can’t eat that many in a short space of time and I didn’t want them to go to waste. So, I decided to freeze mine. See below:
- Wash the peppers first. Then remove the stem.
- Cut a jalapeno into quarter sections, remove the seeds and veins. (see picture)
- Chopped each jalapeno into fairly small pieces. Stop short of mincing.
- Next, place one chopped jalapeno on a square of aluminum foil, wrap it up. Place the jalapeno packs into a zip lock freezer bag. On the outside of the bag write what’s in it and the date.
Tall & Handsome raves about my jalapeno packs every time he take one out of the freezer. It takes just seconds to thaw when you remove one from the freezer. It’s chopped and ready to saute with those chopped onions and garlic, or toss into a recipe.
I used 4 the other day when I made my Slow Cooker Creamy Jalapeno Corn (which by the way is one of my most pinned recipes on Pinterest.). Wow, was it good!
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