How Does frozen red pepper cubes Work?

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I had hoped to make some hot sauce this year, but time is getting away from me. The peppers are piling up, and need to get processed. I read through Alabama Jack's puree recipe, and considered going that route, but a friend of mine gave me another idea. She said she steams her peppers until soft (8 - 10 minutes), then simply purees them, and freezes them in ice cube trays. Once frozen, she places the cubes in freezer safe bags, and then just adds them to soups or sauces when cooking. I do the same thing with pesto, but never thought to do it with my peppers.

In the past, I've frozen whole peppers, or cut them into strips and froze them, but never cared for the texture when thawed. Always seemed rubbery, and didn't get tender even with extended cooking.

I'm doing lots of powders this year, but for the thicker, fleshier types of peppers, I'm thinking of going this frozen puree route. It would eliminate the vinegar that the canned method requires, and since I don't care for the taste of vinegar, I'm liking this idea.

Just wondering if anyone else has tried it, and what your results were?

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