Wednesday night I picked the last of the poblano peppers – there were 66 of them. It was supposed to have been 44 last night, tonight and tomorrow night it will be about 45. While these temps won’t kill peppers, they aren’t going to do much growing now. After Sunday, our lows will be in the mid 50’s again til the middle of October so I’m not pulling the pepper plants yet. There were a lot of small peppers that may end up growing enough to be useful.
I had planned to make chile relleno casseroles for the freezer but yesterday, after I roasted, skinned and removed the seeds from all the peppers, I thought . . I can just freeze these peppers, then take them out and make the casseroles as needed. There was no need to do all that work so I made little piles of prepped peppers, put them on cookie sheets that were lined with parchment paper, froze them and last night took them out, vacuum sealed them and stuck them back in the freezer.
I put 6 per pile for making casseroles and carnitas so I got 10 packs, plus I made the chile relleno casserole yesterday. So easy and so good!
When I was skinning the peppers and removing seeds, 66 seemed like a tremendous number of peppers but thinking I’ll only have enough to make 10 dishes with them, I wish I had more but I am glad to have the 10 packages.