Serrano Season

Earlier this week, Charmaine made some of the best Tikka Masala we have had the privilege to eat. It was near perfect. The two things that made the difference between this and previous attempts were: 1- She blended the ingredients in the blender and 2- She used some fresh Serrano and Cayenne peppers from the garden. It really was amazing.

Knowing that we can’t pick fresh Serrano peppers all year, she came up with a plan: freeze them and put them in ziplock freezer bags. She has been buying frozen Thai peppers to use in her Thai cooking for years, so it stands to reason that our Serrano peppers would work just as well. We picked a little over 500 of them from the garden, washed them, dried them, put them on cookie sheets, and stuck them in the freezer for a few hours. After they were frozen, we packed them into little ziplock bags and stuck them back in the freezer. So far it seems to be working perfectly.

I just need to convince Charmaine to make some more Indian curry!

Serranos

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