First, you gotta give those peppers a good bath. Rinse them under cold water, scrubbing any dirt off their shiny little hides. This is the easiest part, like washing your hands after a trip to the post office.
Now, crucial step: you must dry them completely. If you don't, your freezer will turn them into a block of pepper-flavored ice. Use a clean dish towel and pat them down like you’re drying a nervous poodle after a bath.
I usually let them air-dry on a paper towel for an extra ten minutes, just to be safe. You’re avoiding freezer burn, which is basically the vegetable equivalent of giving them an icy blanket that steams their soul.
The Core of the Matter
This is where most people panic. Do you cut the stem out? Do you leave it in like a weird little hat? The answer is a firm yes, then no.
Use a sharp knife to cut the stem out of the top. Pop out the core and all those flimsy white seeds. Imagine you’re performing a tiny, edible surgery—but with more giggles and less medical debt.
Leave the pepper otherwise untouched. You want it to stay a stubborn, three-lobed fortress. It will look a little deflated, like a balloon that’s been on a road trip, but that’s fine.
