It is one of the ironies of life that I love to grow and preserve peppers. I don’t like hot peppers at all, and I am very selective about how I will eat bell peppers. Fajitas are the main way, but, oh, what a way!
Fortunately, peppers of any type are easy to freeze, which I have been doing for years. They even last a long time in the freezer. My husband insists that the jalapeños and habaneros are just as good after 5 years in the freezer! They do seem to fumigate the kitchen just as effectively when he fries them.
We have some bell peppers in the freezer from 3 years ago that have been tasting good in fajitas, but I was still happy when my husband and daughter helped me freeze the ones I picked just before the real fall cold set it this year. We ended up with about 8 gallon ziplock bags worth (I didn’t think I would have enough to bother pulling out the vacuum sealer. Whoops.)
The daughter I mentioned is now a professional chef, so I frequently learn useful techniques when she is home visiting. When I saw how she was cutting the bell peppers, I was quite intrigued and took some video in case it might also be useful to some of you:
She has some amazing knife skills at this point, so I’m sure it would go slower if I was doing it. However, my husband made it look pretty easy, too. I do know that I should keep my fingertips tucked in, away from the knife. That is an important part of being able to cut more quickly.
I bet we will use some of the left over turkey from Thanksgiving to make some fajitas. Now, I don’t know what I am looking forward to more, stuffing or fajitas!