Preserving Poblanos

For the first time EVER, my poblano peppers are producing really well. While there are still a bunch on the plants, I picked 17 and needed to get them in the freezer. Here’s what I did:

I washed them and laid them on a baking sheet.

I broiled them until they were charred on the first side:

I flipped them and broiled the other side:

Then I put them in a food storage container and let them steam:

Then I donned my nitrile gloves and peeled the skins under cold running water. If you try to do this without water, you will feel like you are being pepper sprayed. Once they were peeled, I pulled out the stems and seeds and laid them on plastic cutting boards to freeze them flat:

Once they are frozen solid, I will peel them off the cutting boards are store them in a gallon size freezer bag in the deep freeze.

I absolutely loved these in white chicken or turkey chili and in cheese tamales. So yummy!