Freezing Jalapeño Peppers

My husband cleaned out the garden for the season and came in with 37 jalapeño pepper’s. It was another fabulous year with the garden giving us plenty to eat but I couldn’t eat anymore jalapeno peppers!

I was chatting with Dorothy at about all these peppers I had. She told me that she freezes her extra jalapeño peppers. Thank you Dorothy it was such an easy way to preserve them. Last year I dehydrated my extras and then I ground them to a powder to add to my recipes but I still have plenty left. Freezing them gives me another way to use them in my recipes.

It is a simple process to freeze them. I washed the peppers with water, cut the stem end off, sliced the pepper in half and using a baby spoon scooped out the seeds. Then I diced them up with a sharp knife. If you like to eat the seeds, freeze them too.

Spread them out on a baking sheet and freeze them right on the bare pan. Cover them with a sheet of waxed paper and place the pan in the freezer. The next day scoop them up, place them into a freezer container and put them back into the freezer. Now when a recipe calls for a jalapeño pepper, I will have them and I can take out what ever amount I want since they were frozen in diced pieces.


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