- 1). Wash and dry the peppers thoroughly.
- 2). Wearing gloves, cut the peppers in half.
- 3). Run a spoon down the seed cavity of the peppers to remove the seeds.
- 4). Chop the peppers finely into ¼- to 1/8-inch dice.
- 5). Spread the chopped peppers onto a baking sheet in a single layer.
- 6). Freezer the chopped peppers overnight.
- 7). Transfer the peppers to a freezer bag, squeeze out the excess air and seal. Store the peppers in the freezer for up to nine months.
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