Freeze paprika to preserve the aroma, but not the texture. Any kind of pepper can be frozen, either raw or already roasted. The peppers usually remain aromatic for eight or nine months, but turn mushy when thawed. This makes this method best for peppers that are diced and used in recipes.
Unlike most vegetables, peppers do not need to b
e blanched to maintain the quality when frozen. This makes freezing a faster and easier method of preservation than many vegetables.
Wear rubber gloves if the peppers are spicy. Hot peppers can cause a painful rash. Always wear rubber gloves when handling hot peppers and avoid touching sensitive areas of your body, such as sponges. For example, your face. Wash the peppers with soap and warm water before using them for other purposes.
While more scientific studies are needed, there is anecdotal evidence that latex gloves are unable to prevent "burning" on prolonged contact with hot peppers.
Wash and cut the peppers. Cut the peppers in half and scoop the seeds and white membrane inside. Cut the peppers into strips or dice them into small pieces, depending on how you prefer them in your recipes.
Red peppers are often roasted before freezing, but this is optional.
Cutting hot peppers before freezing is optional.
Freeze the peppers on a baking sheet. Spread the sliced peppers in a single layer so that they freeze separately and do not adhere to each other. Place the tray in the freezer until the peppers are frozen and check every 20 minutes.
A baking tray with sides is best to prevent the peppers from falling. However, you can also use any flat tablet.
Alternatively, wrap each pepper with wax paper or other non-corrosive material to separate them. Proceed to the next step.
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