Can't improve on 'hawkwalks' advice, except to note that the flavor will persist after freezing but the skins will sluff off after thawing.
I said I couldn't improve on the advice given, but a Latina neighbor wraps her big crop of various peppers (those she doesn't dry) in aluminum foil before freezing.
By the way, if you freeze a lot of stuff, the...
Can't improve on 'hawkwalks' advice, except to note that the flavor will persist after freezing but the skins will sluff off after thawing.
I said I couldn't improve on the advice given, but a Latina neighbor wraps her big crop of various peppers (those she doesn't dry) in aluminum foil before freezing.
By the way, if you freeze a lot of stuff, the vacuum machines for home freezing are an excellent investment. They cost about $120 here in the U.S. and well worth it...
When I am in the UK I always have a bag of Dorset Nagas in the freezer. To eat raw they do lose a bit of freshness but in cooked food they taste just the same as 'fresh' ones. I personally preffer them frozen to dried.
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