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.
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. 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 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.
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.
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.
Let me know what methods work best for you!
Enjoy your bountiful pepper harvest! Check out other methods for Preserving Chili Peppers.
Rayford warren Latham says
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
Mike Hultquist says
Sounds like you're doing the right thing. Keep going, and enjoy the harvest!
Aileen says
Can you ripen them with an LED light indoors?
Michael Hultquist - Chili Pepper Madness says
I've never tried this, but I don't believe so, Aileen. You might try grow lights, though.
Alex M. says
I would just like to confirm I have been able to ripen peppers under an LED grow light it should be no problem.
Mike Hultquist says
Thanks for sharing!
Lynn says
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?
Michael Hultquist - Chili Pepper Madness says
Thanks, Lynn. Cooler temps can help.
Michael says
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.
Frank Buhrman says
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.
Ray says
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.
Michael Hultquist - Chili Pepper Madness says
Enjoy, Ray!
Jim Burchette says
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!!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Jim! I greatly appreciate it!
Gary Finch says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Reed says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Deb says
Can I pickle the peppers before they turn color?
Michael Hultquist - Chili Pepper Madness says
You surely can! Enjoy!
Laurie Van Unen says
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
Michael Hultquist - Chili Pepper Madness says
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/
Joe says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Don says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Bob Jones says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks for your input, Bob.
Mike says
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.
Faye says
I have a lot of green pimentos. How do I ripen them.
Michael Hultquist - Chili Pepper Madness says
Faye, probably best to just leave them on the windowsill in the sunlight to let them ripen.
Ed says
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
Michael Hultquist - Chili Pepper Madness says
Peppers can cross-pollinate, but the results don't show up until you plant the seeds from those pods.
Cred says
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.
V says
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.
charles R Murray says
I did exactly that and had no problems,,,. Hmmmm
Pete says
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
Michael Hultquist - Chili Pepper Madness says
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/
Wayne L smith says
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
Michael Hultquist - Chili Pepper Madness says
Wayne, yes, some peppers ripen at different times from others.
Erik Williams says
Can the seeds be saved still for planting if it has to finish ripening off of the vine?
Michael Hultquist - Chili Pepper Madness says
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!
Carlo says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Dave says
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.
Michael Hultquist - Chili Pepper Madness says
Glad to help, Dave! Gotta save as many peppers as we can!
Sanne says
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..
Michael Hultquist - Chili Pepper Madness says
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!
Allison Allsopp says
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.
Michael Hultquist - Chili Pepper Madness says
Great tip!
Karen says
Hi, does the peppers go red and ripen better on the plant?
Ankit Patel says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Jan says
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?
Michael Hultquist - Chili Pepper Madness says
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!
Alejandro Martinez Chaves says
Hi, if I use any of this techniques to ripe my Carolina rippersor or my ghost pepper will the heat be affected?
Michael Hultquist - Chili Pepper Madness says
Alejandro, no, this won't affect your ghost pepper heat. Good luck!
Sue says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Nancy sauter says
What causes blossom rot?
Michael Hultquist - Chili Pepper Madness says
Nancy, Blossom End Rot is caused by a calcium deficiency. You may need to add some calcium to your soil.
Matt says
Will this still work if the peppers we're bought fresh and then frozen?
Michael Hultquist - Chili Pepper Madness says
Matt, once you freeze the peppers, they will no longer ripen. I would ripen them first, then freeze them.
Leo says
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.
janet says
A sunny window always works for me!
Michael Moore says
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.
Noel says
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.
Rita says
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.