Green chilis can be preserved and used year-round.
Preserve green chilis during the harvest season to enjoy their flavor throughout the year. Green chili adds a vibrant flavor and subtle spice to many meat and vegetable dishes. Freezing green chili preserves the pepper while staving of bacteria. Roasting a green chili before it is frozen will lock in the flavor and protect the original texture. Roast and freeze green chilis so you always have something on hand to give your dishes an extra kick.
Instructions
1. Light the gas stove or broiler to medium-high heat and hold the green chili with metal tongs approximately 4 inches away from the flames.
2. Roast each side of the pepper for about 4 minutes or until most of the skin is completely charred black.
3. Drop the charred green chili into a plastic quart-size zip-top freezer bag and seal the bag completely.
4. Allow the chili to steam in the plastic freezer bag for at least 5 minutes before removing it on a cutting board.
5. Cut away the fibrous top and make a single slit along the length of the flesh of the green chili with a chef's knife.
6. Hold the green chili under cool running water as you rub away the charred skin an inner seeds.
7. Place the roasted and rinsed green chili into a new plastic quart size zip-top freezer bag and press out the excess air as you seal the bag.
8. Wash your hands thoroughly with soap and water to remove the capsicum from your skin. Capsicum is the oil that makes chilis hot, and it will burn your eyes if you accidentally touch them.
9. Label the plastic bag with an expiration date one year in the future using a permanent marker.
10. Place the labeled plastic bag into the freezer that stays below 32 degrees Fahrenheit to preserve the green chili for at least a year.
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