Because of their heat, fresh jalapeño peppers from the garden or market are rarely used all at once. The peppers need the right storage conditions to maintain their crisp texture. Fresh jalapeño peppers are best stored in the fridge. Store the peppers whole, halved or already minced. Depending on whether the peppers are whole or chopped, their storage time will change.
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 the peppers 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 from the peppers.
Sliced jalapeños are best stored in the fridge, while whole jalapenos can keep in the fridge or at room temperature. Store whole peppers at room temperature if using them within two to three days. Stored properly, whole jalapeños will keep for up to one week in the fridge. Cut jalapeños, stored properly, will last around five days.
Fresh jalapeño peppers are firm to the touch and do not have any visible wrinkling on the skin. They may be green or red. Fresh jalapeños will have a rich color, unbroken skin and a crisp texture when cut. Buy loose jalapeños so you can check for signs of freshness.
Signs of spoilage include visibly wrinkled skin, a mushy or soft texture, and visible black or brown spots.
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 is not changed with frozen or dehydrated peppers.