Here we are, halfway through December and I’m still harvesting summer veggies. It looks like after tonight, though, the days of fresh poblanos will be a sweet memory that I can use to warm me until the weather warms again. I can also roast and freeze them for use over the winter and mix them in pretty much anything….soups, dips, salsas, eggs, mac and cheese. So, here’s one way to do it. This method is adapted from Deborah Madison’s Vegetarian Cooking for Everyone. It’s an easy way to keep peppers on hand during the winter, when the are not in season locally.
First: Cut off the top of the pepper, slice in half, lengthwise and remove seeds and veins. Flatten, skin up, on a non-stick baking sheet and brush (conservatively) with oil.
Second: Bake at 400 degrees until the skins start to wrinkle (10-20 minutes). Remove the peppers and stack peppers on top of each other and cover with foil to steam for about 15 minutes or until they are cool enough to handle. Reserve the flavor-filled juice from the pan for use in sauces and such.
Third: PUT ON GLOVES! These peppers may be fairly mild, but your skin (and eyeballs) don’t seem to appreciate that much. Use your gloved hand to rub off the skins. No need to be a perfectionist here, it’s fine in some flecks here and there remain.
Fourth: Put the roasted peppers into ice cube trays and freeze for future flavor in soups, stir fries, eggs, beans and whatever else you can think of.
Do you have a favorite way to preserve your summer crops for the winter months? Let’s hear it!!