Step 1: Wash, Chop, and De-seed
Start by washing your peppers, then cut them into whatever shape you use most: diced, sliced, or strips. Remove the seeds and white pith because that stuff gets bitter when frozen. You’re basically prepping your future convenience.
Step 2: The Flash-Freeze Trick (Your New Best Friend)
Spread the chopped peppers in a single layer on a baking sheet lined with parchment paper. Pop them in the freezer for about an hour. This flash-freeze step keeps individual pieces from clumping together later. You know how frozen peas pour out of the bag like a waterfall? That’s your goal.
Once they’re firm like little frozen jewels, transfer them to a freezer bag. Squeeze out as much air as possible, label it with the date, and you’re done. Easy, right?
