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Q: Dear Dave,
Howdy! I just came across a batch of jalapenos for next to nothing. I’m thinking of just freezing them and then pulling them out as I need them for chili and such. I know that will work with a stew-type dish like chili, but is there some basic rule for which dishes require that the peppers be roasted and peeled before using? Or is that done mostly for stuffing peppers or eating them as a side dish?
–Mike
A: Hello Mike:
No need to roast and peel jalapenos. Just double-bag them and freeze them, removing them as you need them. Only the New Mexican and poblano chiles need roasting and peeling.
–Dave
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