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General information and discussion about cultivating peppers.

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July 30, 2013

#23

Mojave

Tomatovillian™

Join Date: May 2012

Location: SF Bay area Z9a

Posts: 821

Quote:

Originally Posted by nolabelle

Cook the peppers in minimal liquid until soft. Chop in a food processor, then run through a food mill with medium to large blade attached. You end up with pureed peppers sans the seeds and skins. Freeze the puree in ice cube trays, then store in the freezer. Pop a few cubes in soups, stews or gravies. You can also marinate meats in it. Food mills run approx. $30.

Now that's a great idea!

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