I know I make it sound like I'm an expert. Well, believe it or not. Today was the first time either my husband or myself have roasted peppers. It all started when out of the blue my husband said, "oh by the way I ordered a bushel of Anaheim peppers." And I asked, "why?"
|Wash and place on pan|
We chose to do ours in the oven instead of the grill. While the oven heated to 400 degrees, I coated the pans with California Garlic Olive Oil from Mountain Town Olive Oil. (I'm addicted to their olive oil!) Then we washed the peppers and placed them on baking pans.
We cooked them in the oven until the skins were starting to blacken. We turned them once or twice, because we wanted them to be tender. The time depends on how many pans you have in the oven. We used three and rotated them top to bottom and so forth so ours were in approximately 22 to 27 minutes each batch.
|Place in pot.|
|Cover with wet cloth.|
|Place in bags and freeze.|
This process for the full bushel took approximately four hours from start to finish. And the total bags we froze were 25 w/5 peppers, 1 w/4 peppers and 1 w/3 peppers.
I can't wait to try some in chili Verde, salsa, or white chicken chili.