How To: Freeze Jalapenos
Preserve your jalapeno harvest with this easy how-to freeze jalapenos guide!
Ingredients
- 10 Jalapeno peppers as desired
Instructions
- Optional: Blanche the jalapenos in a pot of rapidly boiling water for approximately 2 minutes. Remove the jalapenos from the water with a slotted spoon and transfer to a bowl of ice water to cool for 5 or so minutes before blotting off excess water.
- To freeze whole jalapenos:Slice the top stem off the pepper. Use the handle of a spoon to scoop out the membranes and seeds.
To freeze sliced or diced jalapenos:Slice the top off the top stem.Use the handle of a spoon to scoop our membranes and seeds. Slice the jalapenos in rounds, slice in halves, or dice the jalapenos as desired. - Lay the jalapenos on a baking sheet lined with parchment paper and place in the freezer until completely frozen, I like to wait 2 or so hours. Individually freezing the peppers makes for a batter frozen product as it won't clump together in the freezer bag.
- Once the peppers are completely frozen, transfer them to a vacuum seal bag or a freezer bag. If using a freezer bag, remove as much air as possible. Return the packaged peppers to the freezer for later use
Notes
how to thaw peppers:
Remove desired jalapenos from the freezer bag and either place on a paper towel or mesh rack to thaw before using - if required. Not all recipes will require thawing.Storage:
Keep your frozen jalapenos in the freezer for 6 - 12 months.More tips
- Step # 1 above for blanching the peppers is not strictly required but it will improve the texture of your thawed jalapenos. - If you're processing a lot of peppers, wear gloves! - Use the straw trick to remove air from a ziplock bag if not using a vacuum sealer. Fill the bag with frozen peppers, then place a straw through the zipper and close the zipper on except where the straw is. Suck out as much air as possible then zip the bag shut as you remove the straw.