I'm reaping the fruits of the garden, albeit small ones, the last few weeks. I froze enough corn (not from my garden) to last a year and as I glean little bits and pieces of my harvest, I am learning how to preserve them.
So here's Tuesday's Tip:
Roasting your own green chilis!
In order to enjoy them, that waxy skin has to be taken off. All you have to do is preheat the oven to 450 degrees, coat the peppers with a little oil, lay them on the pan, and pop them in the oven to roast for about 15-20 minutes. When they are brown and blistered, it's time to take them out!
I place them in ziplock bags and freeze them for my next chicken enchilada dinner....
This may be a no brainer for some people, but it's easy, quick and simple for my little harvest!
Before I sign off, I HAVE to share this photo of a recent fiesta we had.......
The prez with one of his littlest branch members. SO CUTE!