Originally Posted by
MSYtoJFKagain
I also still have a few dozen scotch bonnets and another dozen ghost peppers I'm going to prep and freeze to make chili and jerk chicken later in the year.
I need to ask you about “prep and freeze” as I am looking after some plants for some of my nice neighbours who have gone away for a while. They have habaneros in a communal greenhouse which rapidly went from green to red last week. I’d like them to have their own crop, what’s the best way to preserve these peppers? Is there a best way to freeze them?