Peppers do not need blanching before freezing. I'm using frozen peppers now from last fall. They work perfectly. Cut them to the size you want and package. You may measure what you will need for each batch of salsa or measure later. Just knock out the amount you will need for each batch. You will not have a huge mass of frozen together peppers. They will come apart very easily.

Agree with Shirley. Just wash, core, seed, slice into quarters and freeze. We freeze ours individually for a couple of hours to prevent clumping on a big cookie sheet first and then dump them into ziplock bags.

Dave

Wish I were in your shoes! Red peppers are so expensive here. Here are the recipes I would can if I could find cheap bell peppers:

Shirley's taste-alike of Harry & David pepper and onion relish
Linda Lou's roasted red pepper spread

Just think it over. :-)

Melissa

Recipes:

Pepper and Onion Relish, Harry & David style
recipe by Shirley (shirleywny5)

My last batch today is the last try at my H&D pepper,onion relish taste alike. I've made 4 batches of this already this season and I think I have got it about where I want it.
If anyone is interested or even gives a dang, here is my recipe.
I used my Cuisinart to chop all the peppers. Tomatoes were peeled, seeded and diced very small. The onion was diced using the Julienne blade of my V-slicer.

12 med Red bell peppers
10 jalapenos
5 assorted green, yellow or red hot peppers
5 large plum tomatoes
1 large onion. Any kind will do.
2 cups white vinegar
3 cups granulated sugar

Remove seeds and white membrane from red peppers
Remove HALF the seeds from the jalapenos
Remove half the seeds from the other hots.
Chop peppers in food processor
Place in bowl with prepared tomatoes and onion. Sprinkle with 1 Tbls. canning salt. Let stand about 1 hour.
Drain off liquid. I use my quart capacity strainer with a handle. The holes are smaller than my colander. You don't want any of the small pepper pieces falling through.

Place peppers, onions and tomatoes in cooking pot and add sugar and vinegar. Cook over medium heat until thick as you like. Usually 30 or 45 minutes is plenty. You can almost tell by the texture.
Ladle into jam jars and seal.
Process 20 minutes in Hot water bath.

Note: There was more discussion on this thread so if you have any questions let me know. For example, the red pepper skins stay on.

Roasted Red Pepper Spread
6 lb. large red sweet peppers
1 lb. Roma tomatoes
2 large garlic cloves
1 small white onion
2 Tbsp. minced basil
1 Tbsp. sugar
1 tsp. coarse salt
1/2 cup red wine vinegar
Roast peppers under broiler or on a grill at 425 degrees until skin wrinkles and chars in spots. Turn over and roast other side. Remove from heat.Place in a paper bag, secure opening, cool 15 minutes. Roast tomatoes, onion, and garlic under broiler or grill 10 - 15 minutes. Place tomatoes in a paper bag. Peel onion and garlic. Finely mince onion and garlic.
Measure 1/4 cup and set aside. Peel and seed tomatoes and peppers. Puree in food processor or blender. Combine in a large pan.Bring to a boil over med.high heat, stir to prevent sticking. Reduce heat, simmer until spread thickens. Ladle hot spread into hot jars, leave 1/4 inch headspace. Process in water bath canner for 10 minutes.

For healthy vegetable pizzas, use this spread as the sauce on a whole wheat crust. Add whatever veg you like and sprinkle with feta instead of a thick layer of mozzarella.

I actually never considered growing red peppers until I made Annie's salsa. Last year, I bought organic red bell peppers. If you think regular red bells are expensive, try those! But, all the other ingredients were from my garden and organic, so I decided to pay the price. Hence, the huge patch of red peppers this year.

I never even thought of a roasted red pepper spread. That looks delicious!! Thank you so much for the recipe. I'll be freezing some for salsa and roasting the rest.

Thanks again,
Bellatrix