Because of their heat, fresh jalapeño peppers are rarely used all at once. The peppers need the right storage conditions to maintain their crisp texture. They're best stored in the fridge. Keep them whole, halved or minced. Depending on whether the peppers are whole or chopped, their storage time will be different.
How to Choose Jalapeños
Fresh jalapeño peppers have a rich color (red or green), have unwrinkled, unbroken skin and are firm to the touch. Buy loose jalapeños so you can check individual peppers for signs of freshness.
Washing and Prepping
Do not wash or clean fresh jalapeños if you plan on storing them whole. Keep peppers dry for longer storage. Clean them with water just before using.
To slice jalapeños before storing, wash them under cool running water to remove all dirt. Slice the peppers on a clean surface. If mincing, chop the peppers in half after cleaning, then remove the white pith and seeds.
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Whole jalapeños can keep in the fridge or at room temperature. Store them at room temp if using them within two to three days. They'll keep for up to one week in the fridge. Sliced jalapeños are best stored in the fridge and will last around five days.
For longer term storage, freeze, dehydrate or pickle jalapeño peppers. Whole peppers are best frozen or pickled. Chopped jalapeños take well to freezing, dehydration or pickling. All long-term storage methods affect the crisp texture of fresh jalapeños, but the flavor of the peppers doesn't change with frozen or dehydrated peppers.
Signs of spoilage include visibly wrinkled skin, a mushy or soft texture, and visible black or brown spots.