How to Store Fresh Jalapeños

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Got thirty jalapeños and a soul full of ambition? Freeze them. But don’t just chuck them in a bag like a maniac. They’ll emerge as a slushy mess, and you'll be left weeping over lumpy nachos. First, wash and dry them thoroughly. Then, slice off the stems and remove the seeds if you’re feeling fancy (or weak-willed, no judgment).

Lay the slices on a parchment-lined baking sheet in a single layer. Stick that sheet in the freezer for about two hours. Once they’re frozen solid like tiny, spicy hockey pucks, transfer them to a freezer bag. Now they won’t clump together, and you can grab exactly what you need for chili, salsa, or your next regrettably impulsive hot-sauce batch.

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Here’s the kicker: frozen jalapeños lose their crunch. They’ll be limp when thawed. So don’t use them for salads or garnishes unless you enjoy the texture of wet rubber bands. But for cooking? They’re champions. They’ll infuse your food with that smoky, fiery goodness without the guilt of emergency grocery runs.