My husband cleaned out the garden for the season and came in with 37 jalapeño pepper's. It was another fabulous year with the garden giving us plenty to eat but I couldn't eat anymore jalapeno peppers!

I was chatting with Dorothy at http://www.vintagekitchen.org about all these peppers I had. She told me that she freezes her extra jalapeño peppers. Thank you Dorothy it was such an easy way to preserve them. Last year I dehydrated my extras and then I ground them to a powder to add to my recipes but I still have plenty left. Freezing them gives me another way to use them in my recipes.

It is a simple process to freeze them. I washed the peppers with water, cut the stem end off, sliced the pepper in half and using a baby spoon scooped out the seeds. Then I diced them up with a sharp knife. If you like to eat the seeds, freeze them too.

Spread them out on a baking sheet and freeze them right on the bare pan. Cover them with a sheet of waxed paper and place the pan in the freezer. The next day scoop them up, place them into a freezer container and put them back into the freezer. Now when a recipe calls for a jalapeño pepper, I will have them and I can take out what ever amount I want since they were frozen in diced pieces.

http://www.InDianesKitchen.com

 This post is ad-supported
​