Sometimes, you just can’t keep up. That’s when you pull out the big guns: the freezer. Serranos freeze beautifully, especially if you don’t mind a softer texture for cooking.
First, wash and dry them completely. Then, lay them out on a baking sheet in a single layer—don’t let them touch, or you’ll end up with a pepper popsicle that refuses to break apart. Pop that sheet in the freezer for an hour.
Once they’re solid, toss them into a freezer bag. Squeeze out as much air as you can, like you’re trying to deflate a stubborn pool float. Now you have instant spicy ammunition for any dish, any time.
A frozen serrano is perfect for soups, stews, or chili. You don’t even need to thaw it; just grab one and chop it up (carefully, of course). The texture changes a bit—it won’t be crunchy—but the flavor stays fiery and bold.
