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Home » Preserving » How to Ripen Unripe Peppers

How to Ripen Unripe Peppers

by Mike Hultquist · Oct 28, 2017 · 83 Comments ·

Yes, you can still ripen unripe peppers you’ve pulled from your pepper plants due to frost or other reasons. Here is how.

It’s the end of the chili pepper harvesting season and I’ve just pulled all of the remaining peppers off the plants. Sadness reigns. It was necessary, though, because the weather is calling for frost and frost will destroy anything that is left.

The problem now, though, is I’m stuck with a bag load of green, unripe chili peppers. Should I eat them green? Sure, they are still edible, but they have a raw, green flavor that some may not enjoy. Whatever you do, don’t toss them out because you can still ripen those green peppers.

How to Ripen Unripe Peppers

The Windowsill Method. This is easiest if you only have a few unripe peppers. Simply leave your peppers on a sunny windowsill in a warm room for a few days. They will begin to turn color and ripen in the sun and warmth.

Once ripened to your liking, store them in the refrigerator or use them right away. If they start to go soft, throw them out.

The Branch Method. Another trick is to hang them upside down while still attached to their branches, indoors, and they will continue to ripen. This will, of course, require you to remove at least the plant branches, but at end of season, it won't really matter.

Realistically, peppers do continue to ripen on their own after you’ve picked them, so even if you keep them in a small bin at room temperature, they should ripen up for you in about a week or two, though be sure to check on them periodically to make sure none of them goes bad.

The Paper Bag Method. Store the unripe peppers in a paper bag with a ripe tomato or apple. This also works with green tomatoes. The ripe fruit will speed the ripening process and your peppers (and tomatoes) should ripen in a week or longer, though this particular method has been disputed.

I'd love to hear your personal experience ripening peppers using the paper bag method.

Note that temperature is an important factor when ripening your peppers indoors. The peppers will ripen more quickly at room temperature, and more slowly at cooler temps.

Let me know what methods work best for you!

Enjoy your bountiful pepper harvest! Check out other methods for Preserving Chili Peppers.

 

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  1. Ken Shaffer says

    October 24, 2022 at 3:07 pm

    Can you use a plastic bag instead of paper? Chocolate bhutlah are in 3 different stages. Mostly green.

    Reply
    • Mike Hultquist says

      October 25, 2022 at 8:28 am

      Ken, paper works much better than plastic for ripening.

      Reply
      • Ken Shaffer says

        October 25, 2022 at 7:08 pm

        Figured paper would dry them out to fast is all... Thanks..

        Reply
  2. gordon says

    October 22, 2022 at 6:04 am

    simple and really great. perfect

    Reply
  3. Craig says

    October 15, 2022 at 8:37 pm

    Why are all my poblanos turning chocolate brown instead of red? They are not rotting just brown and will not turn red. That said can I use them for anchos? Thanks

    Reply
    • Mike Hultquist says

      October 16, 2022 at 11:45 am

      Craig, some poblanos ripen to a brown color instead of red. Yes, you can dry them for anchos. Enjoy!

      Reply
      • Craig says

        October 17, 2022 at 12:17 pm

        Thank you very much. That’s a relief.

        Reply
  4. Alan says

    October 15, 2022 at 10:14 am

    hi Mike,
    great article as ever Ive just harvested my cayenne plant good yield about 1/3 red, 1/3 green and 1/3 in between. couple of kilo's.

    to ripen them I'll try the windowsill and paperback method I was thinking of using an overripe banana as they are meant to cause other fruit to ripen, have you heard of that???

    Reply
    • Mike Hultquist says

      October 15, 2022 at 1:39 pm

      I have, and that can work as well, Alan. Good luck!

      Reply
  5. Allison Ramsay says

    October 11, 2022 at 8:44 am

    I picked our harvest of peppers green this year - cayennes, jalapenos, garden salsas and habaneros. The weatherman called for frost for the next four nights and with 100+ plants, we just needed to get them out of the ground. We'll dehydrate some but how long do we wait for a color change before we abandon them? our cayennes still look like green string beans.

    Reply
    • Mike Hultquist says

      October 13, 2022 at 7:42 am

      Allison, only a few days, as they will start to soften and rot. You might try to find some other uses for those that stay green, like a verde sauce.

      Reply
  6. Nancy says

    September 30, 2022 at 6:16 am

    Thanks so much! I have a bunch of Caribbean Red Habaneros that are still green, I'll keep an eye on our first frost! Love reading your tips and recipes!

    Reply
    • Mike H. says

      September 30, 2022 at 10:50 am

      Thank you, Nancy. Enjoy!

      Reply
  7. Rayford warren Latham says

    June 04, 2022 at 2:29 pm

    I have 25 plants growing and would like to know what type fertilizer to use. I'm using plant food fertilizer mixed with epsom salt and later will lay them by with triple 13 granular fertilizer. Am i doing the right thing? Rayford Latham

    Reply
    • Mike Hultquist says

      June 06, 2022 at 6:51 am

      Sounds like you're doing the right thing. Keep going, and enjoy the harvest!

      Reply
  8. Aileen says

    November 15, 2021 at 6:48 am

    Can you ripen them with an LED light indoors?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 15, 2021 at 7:10 am

      I've never tried this, but I don't believe so, Aileen. You might try grow lights, though.

      Reply
      • Alex M. says

        April 24, 2022 at 7:34 am

        5 stars
        I would just like to confirm I have been able to ripen peppers under an LED grow light it should be no problem.

        Reply
        • Mike Hultquist says

          April 24, 2022 at 9:03 am

          Thanks for sharing!

          Reply
        • Tom says

          November 08, 2022 at 9:29 pm

          Are you talking about picked peppers or those still on a plant, indoors?

          Reply
  9. Lynn says

    October 10, 2021 at 7:17 pm

    5 stars
    Hi Mike, love your site!

    I pulled my peppers (cayenne, jalapeño, Anaheim, poblano, sweet banana, and bell in varying stages of ripeness) about a week ago due to frost in the forecast, and have been ripening them on tables in the dining room (part sun, about 70F). I made a big batch of salsa with the ones that ripened fastest (mostly cayenne, jalapeño, and banana).

    Now, I have to go out of town for 10 days. What is the best way to slow the ripening of the remaining ones (mostly the thicker-walled Anaheim, poblano, and bells) don't rot while before I return? Would moving them to the garage (about 50F) help?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 11, 2021 at 7:32 am

      Thanks, Lynn. Cooler temps can help.

      Reply
  10. Michael says

    October 07, 2021 at 6:44 am

    Good morning Mike
    All I do is put my peppers with my tomatoes on the table by the window and they both ripen up. At the end of the season I pick both at the breaker stage to encourage the others left on the plant to ripen. Works very well for me. But it's not a 100% you do lose a few.

    Reply
  11. Frank Buhrman says

    October 03, 2021 at 5:42 pm

    Ripening green peppers is kind of a fun game. Cayenne types are the easiest, but jalapenos, serranos and others will do just fine, most of the time. However, I don't think it's a home run method for all. Habaneros tend to mold on the inside, as do others, and I've always heard that tabascos won't ripen at all after being picked - that's why the pickers in the old days got a "baton rouge" or red stick painted just the right color - if the pepper didn't match the stick, you didn't pick it. Tabascos tend to go bad almost immediately from bruising at the stem end. A cheap dehydrator or an afternoon in front of the oven will help with difficult varieties.

    Reply
  12. Ray says

    October 03, 2021 at 4:04 pm

    5 stars
    Excellent timing, Mike. I just picked all the green fruit off of my Scorpion, and potted up the plant to overwinter. Didn't know what to do with the green stage peppers. Now, I have 2 options! Thanks for sharing.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 04, 2021 at 6:32 am

      Enjoy, Ray!

      Reply
  13. Jim Burchette says

    October 03, 2021 at 1:15 pm

    5 stars
    Just a note to say how much I enjoy your articles and blog. My pepper crop is robust with this cooler weather. I have dried ghost, habanero, savory, jalapeno, Poblano, and cow horn cayenne to grind for seasoning. Interestingly, this year I had a crop of Poblano peppers with quiet the kick! Many batches of fermented cayenne / tabasco and Aji mango / Aji pineapple pepper sauce. My first year with the yellow Aji's. A little trick I use when fermenting and aging the vinegar base pepper sauces, I char 6" long white oak sticks and place them in the jar of pepper mash and sauce. I feel this adds another depth of flavor. Keep on publishing, you are doing it right!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2021 at 1:32 pm

      Thanks so much, Jim! I greatly appreciate it!

      Reply
  14. Gary Finch says

    October 03, 2021 at 9:51 am

    5 stars
    Hi Mike - bad chilli season in the uk this year - no fear of frost yet and mine are in the greenhouse so will get a bit more protection - I have grown a Bengle Naga this year and it was very slow and still setting flowers- It has a few mature green fruit of a decent size, will they continue to build heat if i pick them to ripen on the windowsill?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2021 at 12:55 pm

      Gary, sorry to hear. The peppers probably won't continue to get hotter, but can at least turn color for you, but keep an eye on them.

      Reply
  15. Reed says

    September 05, 2021 at 3:50 pm

    Had a friend give me a batch of jalapenos that still have quite a bit of ripening to do. I tasted a couple and they have no real taste and no heat what so ever, will they gain taste and heat as they ripen?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 06, 2021 at 6:23 am

      Reed, peppers can vary wildly in the amount of heat, even peppers of the same type. Jalapenos are no exception. I've had some that were super mild, and some that were, whoa! Where'd that heat come from? A lot has to do with growing conditions, strains, and stressors during growing. So many variables. They might gain some heat, but likely not.

      Reply
  16. Deb says

    August 31, 2021 at 4:43 pm

    Can I pickle the peppers before they turn color?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2021 at 9:32 pm

      You surely can! Enjoy!

      Reply
  17. Laurie Van Unen says

    October 22, 2020 at 12:13 pm

    5 stars
    I have picked 6 gallons of mixed chile peppers. I have read your advice on ripening. What do you think about fermenting green chile peppers for hot sauce

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 22, 2020 at 1:22 pm

      Absolutely, Laurie! Perfect for fermenting. See my post on Fermenting Chili Peppers to help you get started: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/

      Reply
  18. Joe says

    October 01, 2020 at 2:48 pm

    I just picked my green fruit, since it’s supposed to be in the low 30’s here in Nebraska tonight. Have about 30 peppers that I put in a open Tupperware tub to ripen. Should this work?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 01, 2020 at 3:00 pm

      It can work, Joe. Maybe try adding a tomato to the mix if you can. Place it close the window with some light, if possible. Let me know how it goes. If you see signs of softening or rot, refrigerate immediately.

      Reply
  19. Don says

    September 30, 2020 at 6:45 pm

    I've got 4 habanero plants in pots on my deck. Two of the plants have nice sized fruit...all green. The other two are farther behind...still with flowers and very small fruit just coming on. Will the fruit continue to develop if I just keep them indoors in the pots?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 30, 2020 at 10:00 pm

      Don, yes, though you'll need to make sure the plants have plenty of light and warmer temps. They should continue to ripen so you can pick them.

      Reply
  20. Bob Jones says

    September 19, 2020 at 8:44 am

    4 stars
    Hey CPM!,
    I pick my "green" hotties when there is extended mid -low 40° Temps forecasted.
    I've hung them, placed them on windowsills (all over the house, lol) and paper bagged them. For the past several years, I lay them out on MANY tables in several tents with grow lights, heat, fans, etc in my basement lab. I get it, some folks don't do what I do & don't need or have the these specialized resources. Folks that are sane, only have 8 or 10 pepper plants. Ive NEVER been called sane! Lol
    Whichever ripening method a person uses, there's NOTHING better than doing a little research & figuring out what's best for them or their circumstances.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 19, 2020 at 9:28 am

      Thanks for your input, Bob.

      Reply
  21. Mike says

    September 17, 2020 at 10:20 am

    Ed... that do cross pollinate but parent plants will still be what you planted. Like in your example your habenero would still produce habenero peppers and same with ghost. The next generation or seeds would be reapers since that is how they were originally
    made.

    Reply
  22. Faye says

    November 07, 2019 at 3:29 pm

    I have a lot of green pimentos. How do I ripen them.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 07, 2019 at 3:38 pm

      Faye, probably best to just leave them on the windowsill in the sunlight to let them ripen.

      Reply
  23. Ed says

    September 26, 2019 at 9:23 am

    Dont plant different peppers next each other. I planted a Ghost pepper next to my older Habernero and they cross pollinated, producing bastard unusable fruit

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 26, 2019 at 3:25 pm

      Peppers can cross-pollinate, but the results don't show up until you plant the seeds from those pods.

      Reply
      • Cred says

        October 04, 2019 at 10:43 am

        Yessss! People really struggle with this concept. The fruit are not the current plant's 'offspring', it's the seeds within the fruit. The fruit will be the genetic makeup of the parent plant.

        Reply
      • V says

        May 12, 2020 at 2:44 am

        Yeah your right. Not sure what that guy was on about. If his chillis were inedible then they were always going to be, regardless of pollination.

        Reply
    • charles R Murray says

      October 04, 2019 at 4:42 pm

      I did exactly that and had no problems,,,. Hmmmm

      Reply
    • Mark Zambelli says

      September 28, 2022 at 9:24 am

      Ed, did you mean that you saved the seed and the next year you got some unusable fruit indicating the two plants had cross-pollinated the previous year?

      I had a cross-pollination 'incident' this year with my Jalapenos... fortunately it wasn't bust. In 2021 my Cayenne must've pollinated my Jalapenos (my other chillis were far enough away) and as I always save seed for my crops each year I got quite the surprise... I'm not getting Jalapenos this year for sure. Instead, my Jalapenos are producing wonderful pods.

      Each pod is longer than a Jalapeno, curved and pointy like a Cayenne and they have all gone bright red just a day or two after stating to darken as a Jalapeno does. There is no corking but the flesh is as thick as a Jalapeno with a kick more like a Cayenne.

      I'm loving these 'Jalap-eyennes' and I'm keeping the seeds to see what they'll be like next year. Fortunately, my Serrano's will stand-in instead for pickling... my Habaneros, Scotch Bonnets and Nagas are ear-marked for sauces only!

      Take care all... hope the season was kind to you (we had a better year this year in the UK)

      Reply
  24. Pete says

    September 21, 2019 at 3:45 am

    Hi,
    I live 800feet, 244m above sea level in the Pennines, N England . This is the first time I've grown chillies. There are lots of green chillies in my greenhouse. With the weather set to get cold in the next month or so, how can I ripen them? Average temp is 13degC and 10 hours of daylight, 4 hours of sun if I'm lucky.
    Thanks

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 21, 2019 at 11:13 am

      Hi, Pete. There isn't much you can do to ripen them faster on the plants, but you can pick them green and try to ripen them indoors. Check out my page on How to Ripen Unripe Chili Peppers. Let me know if this helps. https://www.chilipeppermadness.com/preserving-chili-peppers/how-to-ripen-unripe-peppers/

      Reply
  25. Wayne L smith says

    July 27, 2019 at 11:34 am

    I have ghost pepper growing outside here in Oklahoma, it's been hot and all of my habaneros have turned red and the ghost peppers are still green. Both types of peppers became peppers at the same time. Will the ghost peppers eventually turn red

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 27, 2019 at 2:04 pm

      Wayne, yes, some peppers ripen at different times from others.

      Reply
  26. Erik Williams says

    November 30, 2018 at 8:20 am

    Can the seeds be saved still for planting if it has to finish ripening off of the vine?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 30, 2018 at 8:30 am

      Erik, you can, though you'll have more success with ripe pods. Check out my Saving Chili Pepper Seeds for Growing Later page. I hope this helps!

      Reply
  27. Carlo says

    November 12, 2018 at 1:48 pm

    Hi,
    I'm in Dallas and it was a hot summer with little rain. I was growing Habenaro's Ghost Peppers, 7 Pot Douglahs, and Chocolate Carolina reapers. Didn't get any flowers until the heat broke and that was September. I got plenty of peppers but hardly any ripened. Picked all the green ones today as we are getting a freeze. I will try the apple in a bag method. I would hate to lose all these peppers. 16 plants in all. My chocolate reapers are the size of a plum to peach.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 12, 2018 at 2:59 pm

      Hey, Carlo. Yeah, that's a lot of peppers. I hope you can save some of them. You can still process some of them green, but they won't be as good as ripe. I hope they ripen up for you! Good luck.

      Reply
  28. Dave says

    November 04, 2018 at 11:23 pm

    Thanks for the tip! I have two plants full of ghost peppers, and a pretty good bundle of halbaneos, which are still on the plants, here in Delaware. I've managed a total of about three red ghosts this year, and while the halbaneos have yielded like crazy, I still have plants full of green peppers. That's my high-class problem. The japapaneos, bells, and poblanos barely had any fruit this year.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 05, 2018 at 7:13 am

      5 stars
      Glad to help, Dave! Gotta save as many peppers as we can!

      Reply
  29. Sanne says

    October 07, 2018 at 4:46 am

    Help! While I was in the shower my toddler ripped off all my peppers, I promised them to some friends who want to make spicy mead. Can I still save them? Half of the peppers had already turned red but a bunch are still completely green. It took so much work to save the plant during a huge drought this summer so I'm pretty bumbed out..

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 07, 2018 at 9:27 am

      Sanne, bummer! Refrigerate them right away, and for the unripe ones, try the techniques on this page. You can still use them green, however. Best of luck!

      Reply
  30. Allison Allsopp says

    September 16, 2018 at 10:46 am

    I pull out the whole plant, shake off excess soil, and hang by the root (this just makes for easy access to the peppers) in the pantry.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 16, 2018 at 11:23 am

      Great tip!

      Reply
    • Karen says

      October 01, 2018 at 3:57 pm

      Hi, does the peppers go red and ripen better on the plant?

      Reply
  31. Ankit Patel says

    September 13, 2018 at 6:30 am

    I have so many green peppers on my plant, I think they're Serrano. I have tried both just windowsill and paper bag techniques, but all that happened was they've dried out? Especially the window sill ones. All wrinkly. No idea how to ripen as none are even close to ripening. Any help welcomed! I'm in London. MANy thanks.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 13, 2018 at 6:34 am

      Ankit, sometimes the peppers just won't ripen any further, unfortunately, or they'll only continue to ripen a bit for a day or 2, then they stop. You need to watch them. If you notice any signs of beginning softness or withering, refrigerate them right away and try to use them green.

      Reply
  32. Jan says

    September 04, 2018 at 1:10 pm

    I purchased 2 pounds of jalapeño at grocery store. Left them in the plastic bag and 1 turned orange overnight. Just one. After 2 days, it was red. Just one. Why just one?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 04, 2018 at 1:31 pm

      Jan, peppers can definitely ripen at different rates. You'll see that on plants as well. I would take the ripe ones and refrigerate them as they ripen. I hope this helps!

      Reply
  33. Alejandro Martinez Chaves says

    August 28, 2018 at 10:45 am

    Hi, if I use any of this techniques to ripe my Carolina rippersor or my ghost pepper will the heat be affected?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 28, 2018 at 11:40 am

      Alejandro, no, this won't affect your ghost pepper heat. Good luck!

      Reply
  34. Sue says

    August 26, 2018 at 7:51 am

    Hi! It is that time of year to make my salsa and my ghost peppers are still very green. My garden did not get a lot of sun this year and have had lots of rain. I was wondering if picking the peppers still green and setting them on my deck in the sun will ripen them to red within a week? Will they lose there heat if picked early?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 26, 2018 at 10:51 am

      Sue, the peppers will continue to ripen in the sun. You just need to keep an eye on them. They may stay green, depending on a number of factors. Make sure they don't rot. You can still use them green. I like to make a green hot sauce sometimes with my unripened peppers at end of season. They will still be pretty hot. FYI.

      Reply
  35. Nancy sauter says

    August 05, 2018 at 8:50 pm

    What causes blossom rot?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 06, 2018 at 6:26 am

      Nancy, Blossom End Rot is caused by a calcium deficiency. You may need to add some calcium to your soil.

      Reply
  36. Matt says

    August 02, 2018 at 6:49 pm

    Will this still work if the peppers we're bought fresh and then frozen?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 02, 2018 at 10:03 pm

      Matt, once you freeze the peppers, they will no longer ripen. I would ripen them first, then freeze them.

      Reply
  37. Leo says

    November 04, 2017 at 12:37 pm

    Hi Mike, I have found that just by placing the peppers on a plate with a paper towel underneath them, they will ripen just dandy. If they sit on a plate by themselves, oils come out and could soften the bottoms. The paper towel soaks it up and they will ripen whether in a window or not. I haven't tried the paper bag method as I like to see and watch them ripen. I get to use them whatever shade I want. This method is also a great prep prior to dehydrating them, especially if you have a bunch of them. When I pick a bunch, I let them soak in a bowl/large butter container for a bit, then rinse each off and place directly onto the paper toweled plate. They then air dry and will continue to ripen until I am ready, be it that day or the following weekend.

    Reply
  38. janet says

    November 02, 2017 at 1:04 am

    A sunny window always works for me!

    Reply
  39. Michael Moore says

    October 30, 2017 at 11:26 am

    Hi Mike, many thanks for all your information and knowledge in the world of chillies, I've used and loved your recipes for some time. This year, I was looking forward to a bumper harvest from my chilli plants - they were covered in flowers during early summer. However, the majority of the fruits have failed to develop to their full size. The plants have hundreds of tiny chillies, about the size of a raspberry. The ones mainly affected include the bhut jolokia, scotch bonnets, Carolina Reaper, and Big Sun. I live in the UK and I grow the chillies in an unheated greenhouse. Have you ever experienced this problem and have you any idea what causes it? Many thanks for your help, Mike Moore

    REPLY: Thanks, Mike. Yes, I have actually had this problem before. It could be the plants are not getting enough water, or it could just be a climate issue and how you planted the peppers. Since it is an issue with all of them, you might adjust your watering schedule and work in some fertilizer. -- Mike from Chili Pepper Madness.

    Reply
  40. Noel says

    October 29, 2017 at 11:26 pm

    Thanks Mike and Patty - I use the paper bag method in a dark space - prob is that I forget to check and sometimes they go bad.

    Keep up the recipes - love them.

    Cheers
    Noel.

    Reply
  41. Rita says

    October 29, 2017 at 5:32 pm

    Thank you so much for sharing this! I'very done this for green tomatoes for years but it never occurred to me that the same thing applied to chili peppers! I'm going out to pick all mine cause it's starting to get pretty cold here in Oregon. I love your site!

    REPLY: Thanks, Rita! -- Mike from Chili Pepper Madness.

    Reply

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