What to do with lots of peppers
I have a pepper plant which has exploded with growth and needs to be harvested. I don't know the name of the pepper variety, but they are about 5-6 inches long, about one inch thick, they taper to a slender point, and they are moderately hot. I think they may be Italian frying peppers.
Anyway, I have about 15-20 growing, and they need to be harvested because they are turning dark in color. My wife doesn't love spicy food. Are there any ideas on how to store these? I once pickled a few, but couldn't come up with a good way to use those. Could I chop them in a cuisinart with oil to make a paste which I can add to stews or chilis later? Any ideas would be greatly appreciated.
I'm not sure of the variety you have there, but you can opt to dry them and then make your own pepper flakes for pizza, pasta, stews, etc.
We purchase the 6 packs of bell peppers from Sam's and I Julianne them and put them in the freezer. I put one cut up pepper to a bag and when a recipe calls for bell peppers all I have to do is thaw them and I'm good to go. I use them on pizza, and I will thaw them out and chop for sauteing. Spread them out on paper towels when you thaw and all the moisture stays on the paper towels. It's a great way to save time in the kitchen.
I like to cook them first (saute or roast) and then freeze in a ziploc. You can break off little bits and throw it in anything you make all winter.
Back home in PA, all the Italian families would fight to get bushels of these peppers. Then, they would slice them into rings (dispose of seeds and membrane), salt them and let them drain in a colander overnight. The next day you toss them w/ some dried oregano & put them in clean, hot canning jars w/ a clove of smashed garlic. Top off the jar w/ an olive oil blend. Leave a 1/2" head space and process jars for 10 minutes.
After a couple of weeks they are ready to serve. Typically served w/ slices of Italian bread befor and during a meal, but area also good on sandwiches, salads and pizza.
It's a riot because the Italian families back home fight over who makes the best Italian peppers AND all the mom & pop restaurants serve them also. Some people put olives in also. I just canned a bunch myself and am getting ready to do my last batch.
They are sooooo goood, especially if they maintain a little crunch!
These sound more like a chili pepper to me, the Italian peppers I grew last year matured red or yellow depending on the variety. I broil either chili or Italian until the skin blisters and then freeze in zip lock bags, then you can just break off what you need and it's easy to remove the skin.