While we love jalapenos in salsa, we also like to jump start our day with some heat by adding a little bit of jalapeno in our eggs. Based on this, I like to store jalapeno peppers either sliced or in halves so I can use them at a later date.
Prep Work for Storing:
1) Since jalapenos are thin skinned, you don’t have to char off the skin like poblanos.
2) Slice the jalapenos and remove the seed pods and the stems. I would recommend using gloves for this step.
3) Individually freeze the jalapeno slices on a cookie sheet.
4) Freeze them in a single layer in an airtight container or bag.
What an easy to store!
