Recipe developer and Chief Food Preserver in the Crave Kitchen. Disciple of the No Carb Left Behind movement.
Blanching can improve the texture of the thawed peppers by neutralizing an enzyme that encourages the breaking down of the peppers.
Transfer blanched jalapenos to an ice water bath for 4-5 minutes.
Slice off the top stem from the pepper and hollow the pepper by using the back of a spoon to dislodge the seeds and membranes.
Using the same process as for whole jalapenos, remove the stems, seeds, and membranes from the pepper before slicing or dicing as desired.
Arrange the prepared jalapenos on a parchment-lined baking sheet and transfer to the freezer for 2-3 hours or until completely frozen.
Once peppers are completely frozen transfer to a vacuum seal bag, freezer container, or glass jar for long term storage.
Remove jalapenos from the freezer bag and either place on a paper towel or mesh rack to thaw. This will reduce moisture and condensation on the peppers to reduce the likelihood of soggy jalapenos.