Jalapenos and other green peppers fall into an unusual category: vegetables that don’t need to be blanched before being frozen. You can simply pop whole jalapenos into the freezer, but your results will be even better if you take a few minutes to prep the peppers first. The final product will be somewhat softer than the original when thawed, so it’s best to use frozen jalapenos in recipes that involve cooking rather than using them raw. They should still be a bit crisp, though, so you can use them raw if you must.
Things You'll Need
1. Sort through your freshly-picked jalapenos. Remove any that are bruised, soft, moldy, or otherwise imperfect, as these are not good candidates for freezing. Discard or set these aside for another use.
2. Wash your perfect jalapenos in a mixture of ~25 percent distilled vinegar and 75 percent water. The amount of this mixture you will need depends on the number of jalapenos you’re washing. Rinse them in pure water. The vinegar mixture will remove more bacteria than water alone.
3. Dry the jalapenos gently with a clean kitchen towel.
4. Prep your jalapenos. You don’t need to do anything to them if you’d rather not; you can actually successfully freeze them whole. To save yourself time and trouble later, though, you can cut them into the sizes and shapes you wish. If you do decide to cut the peppers, remove and discard the stems, stalks, and seeds.
5. Place the jalapenos—sliced or whole—into airtight freezer-safe containers. You can use freezer bags for this or rigid freezer containers. Seal the containers and put them into the freezer.