They are much easier to cook with!
We have been de-seeding, and then freezing the flesh (for use in a couple weeks when we can get to it). The larger peppers are much easier to work with when cooking.
I haven't decided yet what to do with the saved peppers. I will definitely low-heat oven roast some, and turn them into flake. But I am also considering a straight dehydration and also making the pastes that you can find recipes for online.
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