Poblanos? Roasted! Melons? Frozen!

How do you fit 20 large poblanos into 7 small jelly jars? It's not a riddle. You roast them! I uses the air fryer (outside!) I could fit 4 peppers in a one time (do the math...) I roasted them at 390F (worked better than the first batch at 380F) for about 11 minutes. Then I put them in a heavy stainless steel pot with a tight-fitting lid and let them rest until I could deal with them. :) Four hours later, I peeled them (gloves were necessary for raw, but not for the roasted ones) and packed them into jars. I topped them off with a bit of olive oil and then labeled and froze them.

I had a couple of bright red poblanos that I added to a jar of my pickled banana peppers--just the right amount of heat! I'll pickle more like that.

Now I have to remember to use them next winter for some tasty white chicken chili.
*Stan started watering the peppers again today--took 3+ hours for the sweet pepper rows! Peppers can bear until frost so they are worth keeping healthy.