Since they are roasted anyway, freezing sounds to be the best bet. I just did that this morning with some anneheim's from open fields. I pan roasted mine with some garlic and then straight from the paper bag into a ziplock into the freezer. Ted --- Mark Barringer <mdogdrum@earthlink.net> wrote: > My sister in Colorado purchased a large amount of roasted chiles from Hatch, > NM at a stand on the west side of Denver. I have been to this particular > stand the last two times I have gone to visit my sisters, and I can tell you > that the peppers are absolutely top drawer. > > She called to ask me what the best method of preservation other than > canning. I recommended that she freeze them—skins on. What do you all think? > > Thanks. > > P.S. She tortured me by describing the pork roast—topped with Hatch chiles, > cilantro, onions, etc.—that she is slow cooking for tonight’s dinner. As I > write this, I am drooling on my keyboard. > > Mark "Mad Dog" Barringer > http://home.earthlink.net/~mdogdrum/index.html > ===== Signal Corps: -- http://www.civilwarsignal.org/ USMT -- http://www.unitedstatesmilitarytelegraph.org Seeing isn't believing, believing is seeing... __________________________________ Do you Yahoo!? The New Yahoo! Shopping - with improved product search http://shopping.yahoo.com