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.
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.