Easy to freeze. No need to blanch. I just pop them whole into freezer bags and into the freezer--then you can take them out one at a time as needed--chop easiest when still slightly frozen.

john

FWIW

I find that drying a grinding into a powder is probably the easiest and best

You can get a lot of chiles into a 1 oz jar, These will maintain full strength for about 2 years.

dried takes the least storage space, Dried can be mixed very easily

Just my 2 cents

I agree with Byron about drying and grinding. Another option is smoking with some hickory or other wood and then grinding to a powder. I really like the powder because it's easy to store and it can be added to BBQ dry rubs.

I also like to make pepper jelly.

I'll take them. I could come right over. :)

smoke em and dry em or can em and sauce em

I canned 25 flavors er thats chile powder in film cans :-)

I freeze many peppers, ripe and green, then dry the rest, as you can save dry ones the longest. Since I ended up throwing out a bunch every year when I would start harvesting again, for two years in a row I kept records of exactly how much I froze, and how much I had left over, then I used that amount, + 10% to freeze every year, then I dry the rest. This way, there is little waste (and I hate wasting peppers!).

Dave

Use everything you possibly can for cooking at what not but what ever is left should get dehydrated and ground into powder. Or you can mail it to me. =P

The powder will keep for 2-4 years.

I have never put hot peppers in the freezer.

ILL TAKE EM!....770 474 0552 call me up im in ATL