Let’s Not Let Those Jalapeños Die in Your Crisper Drawer: Experts Share How to Store Peppers So They Last

Jalapeños pack a big punch in a tiny package. These popular peppers have a mild to moderate heat level with a slightly sweet, grassy flavor and are also loaded with nutritional benefits.

“Small but mighty jalapeños are low in calories and rich in vitamin C,” says Crystal Higgins, R.D., registered dietitian and founder of The Flexitarian Dietitian. “They are about 90% water by weight and provide sources of Vitamin K, potassium, and B vitamins. Jalapeños contain capsaicin, a powerful bioactive compound which gives them their signature heat/spice. Capsaicin has been connected with a number of potential health benefits including weight loss, reduced body fat, improved blood flow, appetite regulation, and improved insulin sensitivity.”

Whether you’re growing your own peppers or loading up at the farmers market, these tips for storing jalapeños will ensure they’re fresh the next time you reach for some to add to a salsa or cocktail.

When shopping for jalapeños, BHG Test Kitchen experts recommend looking for peppers that are glossy and have bright color. Avoid peppers that are shriveled, bruised, or have soft spots. Storing jalapeños in the refrigerator is the best way to maximize freshness and extend their shelf life. Higgins recommends storing jalapeños in the crisper drawer of your refrigerator and avoiding airtight plastic bags that trap moisture and lead to mold. Instead, opt for perforated plastic bags or mesh produce bags, which she says allow more airflow and reduce moisture buildup.

While jalapeños can be left at room temperature, they’ll only last two to three days in these conditions. Storing jalapeños in the fridge extends their shelf life up to one to two weeks.

If your jalapeños are already sliced or chopped, Higgins says they should be stored in an airtight container with a paper towel to absorb moisture. You’ll also want to store sliced peppers away from other produce to prevent odor transfer. Properly stored, you can expect chopped or sliced jalapeños will last three to five days in the fridge.

Can You Freeze Jalapeños?

Got lots of jalapeños from your recent harvest or farmers market haul? Good news—you can extend their shelf life by throwing them in the freezer. Higgins says doing so does not significantly affect their nutritional value and that you can freeze jalapeños with or without seeds, depending on how spicy you like them.

Jalapeños can be frozen whole or in slices. Higgins says to follow these steps:

• To freeze whole jalapeños, wash and dry thoroughly and simply place in an airtight freezer-safe bag or container. Properly stored, they will keep well for three to six months.
• To freeze sliced or chopped jalapeños, first lay them on a baking sheet to pre-freeze (to prevent clumping), then transfer to a freezer-safe bag or container.

Signs of Spoilage in Jalapeños

If your jalapeños have any of these signs of spoilage, Higgins says it’s time to toss them in the compost:

• Soft spots
• A mushy texture
• Dark patches
• Mold

Jalapeños that have shriveled are still usable, but Higgins says the flavor and quality will likely be diminished.

How to Cook with Jalapeños

First things first: Higgins says to always wear gloves when slicing large amounts of jalapeños or be sure to wash your hands well immediately after cutting. “The seeds carry capsaicin, which can irritate your skin and eyes,” she says. “You will know if you forgot to wear gloves!”

Then, use them to add their signature bold, grassy flavor to everything from salsa to cocktails to salads. If you love jalapeño poppers, you’ll want to try our spins on the popular party app, including chicken soup, chili, and dip.

“Jalapeños are an extremely versatile fruit,” Higgins says. “Eat them diced in guacamole, salsa, or salads for an extra kick of heat. Roast and blend your jalapeños into sauces or dips, or sauté with onions and garlic for tacos or stir-fries. You can even infuse jalapeños into oils or cocktails. I love a spicy lime Margarita! I also enjoy them baked into cornbread.”