If you've harvested green peppers due to frost or timing, don't worry, they can often continue to ripen off the plant under the right conditions.
It’s the end of chili pepper season, and if you’re anything like me, you’ve just harvested the last of your peppers before the frost sets in. A hard frost will destroy anything left on the plant, so sometimes you have no choice but to pick them early, even if they’re still green.
Now you’re staring at a bag full of unripe peppers and wondering: what do I do with these unripe peppers?
Yes, you can eat them green. They’re still perfectly edible, though the flavor is sharper and “greener” than when fully ripened. Some people like that raw bite, but many prefer the sweetness and depth that comes with color and maturity.
Here’s the good news: you don’t have to toss them. With a little patience, you can still ripen green peppers off the plant. Just remember, the very best way to maximize flavor and heat is to leave them on the plant as long as possible. When that’s no longer an option, you’ve got some simple tricks to finish the job indoors.
Warm, Sunny Location (Best Method). Place your peppers in a bright, warm spot, such as a sunny windowsill or sheltered outdoor table, at around 70°F (21°C) or higher.
They may begin to change color within a few days, though full ripening can take up to one to two weeks. Peppers ripen slower off the vine compared to tomatoes.
The Branch Method. If harvesting late-season, you can hang pepper-laden branches (roots removed) upside down in a warm indoor space. They’ll often continue to ripen, although taste and heat may differ slightly from vine-ripened fruit.
Room Temperature in a Bin or a Box. Place the peppers loosely in a bin or cardboard box in a room-temperature spot. Leave them undisturbed, check periodically, and expect ripening over about one to two weeks.
Skip the Paper Bag Trick. While placing fruit like tomatoes in a paper bag often helps ripen climacteric fruits via ethylene, peppers are non-climacteric. That means they do not ripen faster with ethylene exposure. This method is not effective for chili or bell peppers.
Don't Refrigerate Prematurely. Cold storage stops the ripening process. If your goal is to ripen the peppers, keep them warm. Only refrigerate once they’ve reached the color and firmness you want.
I'd love to hear your personal experience ripening peppers using the paper bag method.
Let me know what methods work best for you!
Enjoy your bountiful pepper harvest! Check out other methods for Preserving Chili Peppers.
Tracey says
I'm up on a remotish coast of bc, canada. We're getting down to a consistent 10°c nightly with often windy, rainy days. How much longer can I wait for my bumper crops of bishops crown and jalapeños to ripen (if at all)? Please and thank you 😊
Mike Hultquist says
Tracey, it depends on when you planted them. Jalapenos can be used green so you can pick them anytime really. Bishops Crowns will take longer to mature, but you'll need to pull them before the first frost, which can destroy them.
Wendy says
I have a rocoto that is heavily laden & still flowering with more chillies, they are all still green, should I leave them on the plant to ripen?
I picked a couple and put them on a sunny windowsill and they have ripened now after 5 days.
The plant is growing more and doing well with being fed on a weekly schedule, not sure if I should pick them to ripen to give the plant the energy to produce more.
I'm in New Zealand and the plant is in a greenhouse where it seems to be thriving.
Mike Hultquist says
I would leave them on the plant to ripen, Wendy, as long as the temps allow it. Best way to do it. Enjoy!!
Anne says
Yes I saw this post a few weeks ago and followed your cut branch solution. No sunny space but plant stand with grow lights. Used S-hooks and suspended under lights and one by one my precious fresnos turned from green to red! Many thanks for your all your tips Mike!
Mike H. says
Very glad to be reading this, Anne. Have fun with it! 😉
Tracey says
Cut branch solution? Please do tell 🤞
A says
It's in the article
Helen says
Hi Mike,
I'm on the other side of the world and our chilli season is in the early stages. I'm growing beautiful Hungarian paprika peppers and need some advice. I really want to pick some so the plant will produce more. Some are just slightly changing colour. Can I pick them now and will they ripen while hanging?
Thanks so much
Mike Hultquist says
Hi, Helen. It's best to wait for the peppers to ripe on the plant, but you can pick some early if needed. Best is to place them in a paper bag with a banana or apple on a window sill to help them ripen. I have some advice on this here: https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-ripen-unripe-peppers/
Kurt says
How soft is 'too soft' and they should be tossed? I have been known to still use semi-soft peppers in a stir-fry or something. (Obviously rot or mold is much too far gone)
Mike H. says
Kurt, if the pepper is mushy to the touch and you can easily press through the flesh, it’s likely past its prime. At this point, the texture may not hold up well in cooking, and it’s usually best to discard it.
Lauren says
I have a campervan that gets warm inside on most autumn days so I’ve put my green chilli peppers along the front windscreen to ripen. So far they seem to be doing well!
Mike H. says
Very creative. Well done!
Martyn Sharman says
Will a banana work?
The reason I ask, is that bananas ripen other fruit very quickly.
Kind regards,
Martyn
Mike H. says
That can work, Martyn!