Homemade Diced Chili Peppers (Anaheim Peppers)

 Yes, you can buy cans of chili peppers for about $.70 and up, but there is nothing better than homemade diced chili peppers.  A small 4 oz. can of organic diced chili peppers are costing about $2.19 a can in our area now.

I have had this on my "try it" list since last garden season, and had intentions of canning them.  I am "on the fence" with canning them for now.  I'll explain.

How I made our chili peppers - picked larger fresh Anaheim peppers from the garden.  Washed them, dried them, cut off stems, sliced them in half lengthwise, and cleaned out the ribs and seeds.

I placed them all cut side down on a parchment paper lined baking dish, and roasted them in a pre-heated oven at 450°F.  I, however, decided to reduce the heat to 400 before placing the baking sheet in the oven.  I roasted my peppers for about 20 minutes, until the skins were bubbly (watch them so they do not burn).  These smelled fantastic right out of the oven!

I removed them from the parchment paper, and put them into a bowl, covering them with a towel. I let them cool for about 20-30 minutes.  I then removed the skins from the roasted peppers.

I simply diced those peppers and added salt to taste.  This particular batch made enough chili peppers for homemade chicken quesadillas, but you could put them in the fridge and use later.  I have yet to experiment with freezing them, but this batch was about equivalent to a 7 oz. can you buy in the store.  It takes a lot of peppers, so if I want to can them, it would take way more Anaheim peppers than we planted this year.  

Overall, it was a new garden-to-table accomplishment, that was a new one for this year.  I will be planting more Anaheim peppers next year.  They are high in vitamin C (from my research), and many other nutrients.

What's new in your garden this year?

Homemade Diced Chili Peppers (Anaheim Peppers)  ©  July 2025 by Kristina at Pioneer Woman at Heart

Good Vibes ~ Al Fresco

I have had one run-in with a baby deer this garden season.  I'm not sure who was more surprised, me or him/her.  Off it ran and no damage to the garden.  I do think we may have another ground hog, but have not seen it for a while.  A bug of some sort is having a feast on my garden kale, so once we catch up on the weeds and such, I'll sprinkle some flour with pepper mixed into it (husband's trick).

It's a bit disconcerting to not have much to harvest yet, and hear the sound of locusts announcing fall is around the corner.  The rain is coming down almost every other day or every day, so the weeds are winning I think.  The bonus win is not having to drag 200+feet of garden hose out to water stuff.

Our first Anaheim peppers from the garden.  They are huge as they should be.  However, it's not enough to process, so they are in the crisper drawer to use for current meals.  Or I have plan B too.

The cherry type (heirloom) tomatoes are finally on and turning.  Other tomatoes are on, but nothing not even close to harvesting yet.  We now have some hot peppers on the plants.  There are a few hot banana peppers about ready to pick too (the need is to have them all ready at the same time).

I harvested some Swiss Chard for one dinner too.  The garden is providing.

Garlic was finally dug up, but we had to wait for a dry day to get into the garden.  The garden was actually still pretty wet the day I dug it all up.

I had some chives that spread into my thyme plants, in the herb garden.  I dug those out, but later spotted one more smaller start.  I will get that dug out and into a small pot for now.  Most likely I'll give them to friends or donate to a local person who gives plants away (we have a few people who have bring one, take one plant tables).

It's not really a good week (ha, there never is) to pick up 10# of blueberries (from a nearby state), but I did.  I am pretty sure we'll use them all too.  I love to use frozen blueberries for summer lunch time smoothies, and especially after a long hot day of garden work.

I've been challenging myself to continue to meal prep from the freezer first, then add pantry and garden goodies.

It's sort of been fun, by picking random items and looking up recipes.  Rotation underway . . . preparing any room for garden additions to the freezer.

Good vibes from the herb garden.  Green onion, parsley and basil to add to a cold salad.

Edamame salad - corn and edamame from the freezer (new recipe tried as a result of random freezer rotation).  It utilized the freezer and garden, but it did not give us the "wow" response.  Good, but not great either.  Healthy?  Yes.  I thought the flavor overall was much better after it sat in the fridge overnight too.

A sweet potato breakfast casserole - sausage and bell peppers from the freezer.  Delicious.  I would prep more breakfast meats for this, for easier and quicker baking. I will also be trying this with garden kale.

Stuffed garden bell peppers from the freezer for dinner. 

What's was next?  I randomly pulled some sweet Italian sausage links.  I am sure I had a plan for them, but cannot remember what for.  I did a very simple crock pot meal with potatoes on the bottom, layered the sausage links, topped it with frozen garden green beans from last year, and whipped up my own homemade Italian dressing and poured it over. The sausages fell apart, and it was fantastic.  Two more freezer items used.  Dinner al fresco - weather was fantastic.

It should be fun putting something together for the next dinner.  

Other news . . .

We (by "we" I mean my husband) are starting to clean the gutters out.  I have been after him for weeks, and almost got the ladder out to do some myself (but got scolded).  

We have come up with a plan for the rose bed, but it's on the back burner until we get caught up with the vegetable garden weeds.  It's back on the "list" but so is the chicken coop (story of my life).

The weather was an absolute gorgeous 70's (wish I was camping, but sometimes we have to shuffle life's responsibilities) and cool day early in the week, but the heat is said to return.  Early mornings have been slightly under 60°F, and foggy.  It has helped me get more done in the garden.

Lastly, some good advice from a book I recently finished.

Good Vibes ~ Al Fresco  ©  July 2025 by Kristina at Pioneer Woman at Heart