Learn how and where to store peppers in order to keep them fresher for longer throughout the year and prolong them during the growing season.
Whether your garden is exploding with chili peppers, or you've purchased a large quantity of them from the local farmer's market or grocer, you're likely faced with a conundrum.
What should I do with all the hot peppers from my garden?
No one likes to see food go to waste. If you don't properly store your peppers, they will eventually rot and you'll then have to throw them away. So unfortunate.
Properly storing them will extend their life by many days, so let's discuss the best way to store them.
How to Store Peppers (Bell Peppers or Any Other Peppers)
The best place to store fresh peppers is in the refrigerator. Simply place the peppers into a plastic bag and keep them in your refrigerator vegetable drawer. Optimal temperature is between 40-45°F.
You do not need to wash the peppers before storing. It is best for them to be dry, as water can speed up the rotting process.
This works for both hot peppers and sweet peppers.
How Long Will My Peppers Last?
If you store your peppers at the proper temperature, they will keep for up to 2 to 3 weeks. Thicker walled peppers will last longer than thin walled peppers. Also, whole peppers will last longer than cut or sliced peppers.
If you notice any signs of rotting, including soft or dark spots, you should throw them out. It is always best to cook with fresher peppers.
Fresh peppers should be shiny and firm to the touch. There should be no wrinkles or discolorations before storing.
The Brine Method
Another option for storing peppers is in a brine. To do this, slice the peppers in half the place them into a sealable jar.
Add enough water to cover, after measuring the number of cups used. Add 1 tablespoon of salt per cup of water. Give it a stir.
Seal, then refrigerate. When ready to use, remove a pepper and rinse off the salt. Use as you would fresh peppers.
Peppers should last about a month this way.
Can I Store Peppers at Room Temperature?
Peppers kept at room temperature can last 1-2 weeks, depending on the age of the peppers at time of purchase and on the thickness of the peppers. Thicker walled peppers will last longer than thin walled peppers.
However, keeping peppers at room temperature isn't the best way to go. The peppers start to rot more quickly, so refrigeration is best. They will stay fresh longer this way.
If you must store your peppers at room temperature, place them into paper bags and keep them in a cool dark place, such as your pantry.
Freezing Peppers
You can also freeze your peppers. A simple method is to slice them, place them on a baking sheet on a single layer and freeze them. Just set them into the freezer.
When they are firm, transfer to them bags, seal them, and return to the freezer. A vacuum sealer will ensure better storage.
Frozen peppers will last many months.
See more about how to freeze chili peppers here.
How to Store Chopped Peppers
If you've chopped your peppers and have some of them left, you can save them in a plastic baggie in the refrigerator. I like to include a small paper towel in the bag to draw away moisture and keep the chopped peppers dry.
A sealable container works just as well for storing fresh chopped peppers.
They will last a few days this way and you can use them as you would use any chopped pepper. Again, if you see any signs of rot, such as black spots or mold, throw them away.
How to Store Cooked Peppers
Looking for a time saver? Pre-cook your peppers then freeze them. You don't want to cook them all the way through, though. Slice them, then cook them with a bit of oil only a couple minutes, until the peppers are cooked about half way through.
This will help to maintain some of the original crispness.
Next, spread them out onto a baking sheet and freeze them about 1 hour, until they are nice and firm.
Seal them up in a freezer bag or with a vacuum sealer and store in the freezer. They will easily last 6 months this way. When you are ready to use them, simply thaw and use them per your recipe.
Further Pepper Preservation and Information
See below for other information to help you with your chili pepper harvest. There are answers to some of the most common questions I receive on the site.
- Dehydrating Chili Peppers
- How to Pickle Chili Peppers - a Guide
- How to Ripen Unripe Peppers
- How to Ferment Peppers
- Saving Pepper Seeds for Growing Later
- How to Freeze Peppers
- How to Can Peppers
About Mike Hultquist, the Author
Mike Hultquist is the author of "The Spicy Food Lovers' Cookbook" and "The Spicy Dehydrator Cookbook". He has been blogging and writing about chili peppers of all types for many years, and loves cooking with them at any heat level. He loves gardening and grows a huge variety of peppers every year.
Shannon says
Your email / blog post couldn't have come at a better time! It's our first year planting a variety of peppers and we may have over done it 😉 Now I have a several ways to keep & use the peppers. We love your pickling recipes, but it's nice to learn how to freeze while retaining the crispness for other recipes. Plus, I hadn't thought about a brine. Super happy to be able to extend the life of these babies thanks to your recipes Mike!
Mike Hultquist says
Excellent! Glad to help, Shannon!
Miska Knezevic says
THANK YOU I NEED THIS1
heather jones says
hello we don't have good weather in England
Mike Hultquist says
Sorry to hear!
suzanne bussiere says
I really love all the information regarding the peppers .
merci
Mike Hultquist says
Thanks!
Garry says
Great information Mike. I am picking various varieties of hot peppers as they ripen and simply storing them whole in the freezer as I will be making a combined hot sauce when i have enough peppers. Is this a good way to freeze them for this type of sauce? I have pablanos, scotch bonnets, carolina reepers, jalapenos, Portugal hot peppers and a variety of habaneros.
Mike Hultquist says
Thanks, Garry. Yep, that's a good way to keep for sauce making! Enjoy!
Aaron Taylor says
Since peppers (all spice/heat levels) are sold in markets just on shelves, I've tried storing them "in the open" like that at home, although my first method had always been to put them in the refrigerator. Mike is right - peppers can be kept at room temp, they just won't last as long as in the fridge. Although I've had bell peppers "wrinkle" and begin drying out within a week-10 days. If I have too many peppers, I simply vacuum seal and freeze them after chopping or slicing, so they're ready to go when thawed. I've done the same with the best peppers ever grown by man - Hatch chili peppers!
I'll try a couple of the tips from this great site to see if I can get peppers to store a bit longer in the refrigerator. Up to 3 weeks would be awesome!
John Bannister says
I have followed your suggestions for some time, but I need disagree a little. Avoid plastic - use paper bags every time
Michael Hultquist - Chili Pepper Madness says
Paper is good, John, though I have been using the plastic from grocery stores for many, many years and it has never failed me. Best.
Aaron Taylor says
My only objection is using "plastic from grocery stores" - please, please have a supply of plastic zip lock bags in various sizes, but some in your (of course reusable) grocery tote bags, and use and re-use them for veggies and veggies or whatever similar items as you select them at the grocery store. Please, please...do not contribute to the sad pollution of these store-provided plastic bags...they are totally a one-use destructive item, ridiculous to use when so many good options are available.
Mike Hultquist says
Aaron, yes, I use reusable bags as well and have a lot of them, but the peppers do need a bit of breathing room, so keep that in mind. Also, the bags from the grocery store last a long time, and I reuse those as long as I can. Cheers.
Matt says
Thanks Mike, for the great tips. Nobody likes to see all their hard work going to waste. Cheers !!
Michael Hultquist - Chili Pepper Madness says
Agreed, Matt! I appreciate it!
mary says
Thanks, Mike.
Great tip for the peppers.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mary!
Craig Whitley says
If you know, how do peppers hold up in a Freeze Dryer? Are the CLAIMS of retaining 95% of nutrients and flavor true? If so, that would be the incentive I need to get a Freeze Dryer. Thanks.
Michael Hultquist - Chili Pepper Madness says
I have not freeze dried peppers, Craig, but that is the claim of the freeze drying process. Definitely worth trying!
Nicole says
Timely post since I just finished roasting a ton of Anaheims and Poblanos from my garden and Hatch bought from Trader Joe’s.
Method I’ve used for many years is to roast (broil) peppers on foil lined cookie sheets until they’re blackened. Then I put them in a slightly covered bowl to steam a bit more. When they’re cool, I wrap each pepper in plastic wrap and put them all in Ziplock bags before popping in the freezer.
When ready to use, I just defrost, easily rinse off skins and seeds, and throw them into everything! They still have great flavor almost a year later.
Thanks, Mike, for all of the tips!
Michael Hultquist - Chili Pepper Madness says
Excellent! Yes, great to be able to use them all year long!
Danilushka says
Interesting brining method. Never tired that one so I'll give it a try. I usually use peppers fresh or I roast them and vacuum pack them roasted and cleaned. I use Red Bells, Poblanos (for a little heat), and Jalapenos (for more heat), and Calabrians from a jar for the most heat. I never use up a can of Chipotles in Adobo at one time and so end up vacuum packing a portion of those as well. Habaneros and Serranos I just use fresh.
Michael Hultquist - Chili Pepper Madness says
Thanks, Danilushka.
Robert says
Thanks for sharing this information Mike.
Michael Hultquist - Chili Pepper Madness says
Thanks, Robert. Best!
Dave says
Hey Mike, for the refrigerator you said plastic bag, are you talking like a ziplock bag or just any bag?
Michael Hultquist - Chili Pepper Madness says
Dave, it is best to use the very thin bags like the ones you get from the produce section of the grocery store.
Neil Corke says
Thanks Mike, that's very useful as the plants are nearly ready to harvest.
Michael Hultquist - Chili Pepper Madness says
Thanks, Neil!
Niceie says
1kg Wash pepper remove the stems put in a blender
blend with water or vegetable oil then pour into ice cube tray let it set over night in the freezer then pop them out in a container for use later
Michael Hultquist - Chili Pepper Madness says
Thanks for the tips!