Jalapenos are only in season in the summer, but if you freeze them, you can enjoy them year round. Here's how.
What You Need:
A sharp knife
A cutting board
What You Do:
Wash and dry your peppers. Discard any that are limp, moldy or otherwise blemished. Fresh peppers freeze best.
Cut the stems off. Then, cut the peppers open on one side, and scoop out all the seeds.
If you plan to use your peppers to make jalapeno poppers, stuffed peppers or you simply don't know how you're going to use them yet, leave the peppers whole. If you plan to use them diced or sliced, go ahead and cut them up now.
Flash freeze whole or sliced jalapenos on a cookie sheet. Then, transfer them to a freezer bag once they're frozen. Freeze diced jalapenos in an ice cube tray, to create individual servings. Then, transfer them to a freezer bag once they're frozen. Each cube is equal to two Tablespoons.
Use your peppers within size months for the best quality, but know that they'll keep frozen indefinitely.
Tips and Warnings:
Always wear gloves when you handle hot peppers. The Capsaicin that makes peppers hot is a potential skin irritant. Take care not to touch your face (and especially your eyes) while you're working. Wash your hands in hot, soapy water when you're finished (even if you wore gloves). It's better to be overly cautious, than overly miserable.
Frozen peppers work best in cooked or baked dishes, but you'll also find that diced jalapenos work fine in raw salsas.
Label your jalapeno peppers, so no one mistakes them for a milder pepper.