[CH] Surplus

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Folks,

I've ended up with a glut of serranos & jalapenos.  They're turning a
beautiful, bright red, & look like blinking lights reminding me that I've
got to act soon to figure out a storage solution.

Can fresh chiles be ground into a puree for freezer storage?  Do they need
to be blanched first?

In the past, I've roasted jalapenos & individually frozen them  (to be
peeled after thawing), but I wasn't real pleased with the results.

Thanks,

Joan

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