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You are here: Home > Hot Sauce Tips > Roasting/Freezing Chile Peppers

Roasting/Freezing Chile Peppers

Roasting/Freezing Chile Peppers
"We roasted our chiles on a charcoal grill after our "meat" was done and the coals were hot. We simply placed the chile on the grill and gradually turned it, until the chile was the color of grey/green and sometimes the peal was black and popping. When we felt that it was done, skin loosened, then we simply wrapped them in a wet newspaper or plastic bag for a while, which helped to loose the peal. To freeze, we then used a long piece of plastic wrap, laying one of two chiles and rolling it a turn or two in the paper and then laying another couple of chiles until all the plastic had been used. Place that in a piece of foil and freeze. When you are ready to use, simply take out of freezer, run hot water over the chiles, and take off whatever you want by loosening your roll of chiles with the hot water. The hot water not only thaws, but also helps to peal the chile. You can then take off the stem, slit the side to take out the seeds, stuff or use in a casserole."

Other hot sauce or hot tips you may be interested in:

Making Chili Ristras
Sterilizing Hot Sauce Bottles
Hot Vinegar for Chile Peppers
Roasting/Freezing Chile Peppers
Freezing Chile Peppers
Pickling Chile Peppers
Drying Chile Peppers
Basic Pepper Plant Requirements
Pepper Propagation & Cultivation
Hot Pepper Plant Grow Zone Map

Here are some hot sauce and food web sites that might be of interest when you are ready to bottle, package and preserve your hot sauces.

Gateway to Government Food Safety Information

Food Safety and Food Preservation


Visit The Ring of Fire Home Page
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Your Gateway to Barbecue Information
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