How to Freeze Poblano Peppers
Preserve your peppers to enjoy for later use! Learn how to freeze poblano peppers the easy way with this step-by-step guide. You’ll love having peak-season peppers at the ready for soups, pasta sauces, and rice dishes all year round!
Equipment
- sharp knife
- Baking sheet lined with parchment paper
- freezer-safe container a plastic bag, jar, or storage container
Ingredients
- fresh poblano peppers
Instructions
- Wash the peppers and dice them into small (½”) pieces. Discard the seeds and ribbing.
- Spread the diced peppers onto a parchment paper-lined baking sheet in a single layer.
- Place the baking sheet in the freezer for a few hours to flash freeze the peppers.
- Transfer the frozen peppers to a freezer-safe, airtight container and promptly return to the freezer.
Notes
- Flash freezing prevents your veggies from freezing together in a solid block, so don’t skip that step! The pepper pieces will be loose, so you can grab your desired amount without having to defrost the whole lot.
- If you prefer your peppers in even smaller pieces, feel free to chop them small or minced in the food processor and freeze them in ice cube trays. I do that when I freeze jalapeños and it works wonderfully.
- You can also freeze whole peppers or pepper slices if you prefer. Simply remove the stem and seeds, then freeze them on a baking sheet following the same method.
- Be sure to squeeze out as much air as possible to prevent freezer burn if you’re using a freezer bag.
Tried this recipe?Let us know how it was!