I grow a row of Serrannos (green chilis) every year, usually about 36 plants in a 45 foot row. I parboil them after cutting them into rings, and then freeze and vac pack 'em. Last me usually until about late spring if I don't succumb to handing a few bags out.
I put them in and on everything by the handful. They crack off the frozen chunk real easy when ringed.
Great in chili, ramen noodles, omelets, frozen burritos, pizza, you name it.
Want DP delivered to your inbox daily? Subscribe here: