I love having fresh veggies in the freezer for those long, Minnesota winter months. There's nothing like a hot bowl of homemade chicken tortilla soup made with fresh veggies that I froze over the winter. Our CSA gave us a ton of peppers the past couple of weeks, plus some delicious onions. My original plan was to make salsa using a freezer salsa recipe (wouldn't you love it? Maybe I'll do a future post....or you can buy my mom's new book with all kinds of freezer recipes!) but somewhere in between ear infections 8 & 9 for my sweet little Miss T and working, plus building a house, I just didn't have the energy.
Instead I cut the tops off the peppers, de-seeded, washed, and cut into 1" squares. The best method for cutting peppers with minimal seed-spillage is to hold your knife vertically with the point down, and cut around the broad part of the top of the pepper like you were cutting the top of a pumpkin off. Then I just do a little trimming to ensure all seeds are removed. The final rinse will get any pesky strays. I tossed these into my chopper from Tupperware, along with some onion wedges. Once everything was diced, I spooned 1/2C portions into snack sized ziplock bags and tossed the whole collection into one gallon sized freezer bag. Can't wait to pull those out this winter!
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