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Last year I harvested so many hot peppers that I have to store them in many ways. I wasn't sure about freezing them, but it was a great idea.
I cut fresh peppers into slices, and put them in the refrigerator in a plastic bag. Too easy?
This pasta recipe uses some freezed Cayenne Joes Long peppers: there less hot than fresh ones, but it's okay for me!



Fiery Pasta with Mushrooms

Ingredients
Serves two:
160g fusilli pasta
2 tbsp. red chili, sliced
1/2 clove garlic
4 tbsp. olive oil
30g dried mushrooms
50g walnuts
10 basil leaves

Directions
Fry minced garlic and pepper slices in a pan with one tablespoon of olive oil.
Reconstitute the dried mushrooms by cover them with boiling water. Steep for 1 minute, then strain the water. Cut them coarsely and sautè with garlic and peppers for 2 minutes.
Remove from heat and add walnuts and basil leaves. Blend the hot sauce with a food processor, then add three tbsp. of olive oil.
Cook fusilli in boiling salted water until al dente. Drain them well and season with the hot mushroom sauce, adding olive oil to taste.

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A similar recipe:

Checca sul Rogo

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I am entering this in Presto Pasta Nights, hosted this week by Sara of I'm a Food Blog.

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