“Do any of you with shishito extras freeze them? I’m wondering if I should chop them up first, or just freeze whole?”
Mom! Your expertise is needed here! :)
I knew there was someone else I should ping. Thx for doing my bidding for me!
Hi all. Sorry I have been super busy taking care of what’s coming out of the garden.
Shishito peppers. A staple here, have picked about 3 gallons already. Made a batch of the sauce and doing some freezing. I slice lengthwise and remove ALL seeds and any membrane. Chop small, Saute in olive oil, enough to coat for only as minute. Let cool. I pack in small ziploc snack bags. Enough to throw in an omelet, dinner dish, anything really. Great in stir frys and with any rice or noodle dish. Adds a nice flavor dimension. Plus they are very nutritious. Someone asked about stuffing them. I don’t because they are just too thin. Anyway, when I put a servings worth in the snack bag I roll up and press out any air. Then I take a quart freezer bag and put those little bags inside. Yes it’s prep work but if you have enough peppers for year round it is so easy to use them. I always date the quart bag too or number them. Eaten raw, same thing, clean out , good chop. Great in salads. I have also split lengthwise, clean and add to the pan with some sliced onion and cook an italian sausage. That and a little mayo, maybe a smidgen of stone ground mustard and its delish. If you try to freeze them just raw they will come out as mush. Haven’t even tried. The saute lightly is as close to raw as you will get.