Harvesting & Storing Jalapeño Peppers
When to pick jalapeños (green vs red), proper harvesting technique, and how to store and preserve your harvest.
70-80 days
After transplanting
3-4 in
Harvest size
25-35
Peppers per plant
Quick Answer
Harvest jalapeños when they are 3-4 inches long, firm, and glossy dark green. For more heat and a sweeter flavor, wait until they turn red. Use pruning shears — don't pull peppers off the plant.
When to Harvest
Jalapeños are ready to pick 70-80 days after transplanting. Harvest when:
Green stage: Firm, 3-4 inches long, glossy dark green skin. This is the classic jalapeño flavor — bright, vegetal, moderate heat.
Red stage: Left on the plant longer, jalapeños turn red. Red jalapeños are sweeter, slightly fruitier, and often hotter. These are used to make chipotle peppers.
Look for slight "corking" — small tan lines on the skin — which indicates a mature pepper with good heat.
Corking = Ripeness
Harvesting Technique
Use sharp pruning shears or scissors to cut the stem about 1/4 inch above the pepper. Never pull peppers off — this can damage the branch and reduce future production. Harvest regularly (every 2-3 days during peak season) to encourage the plant to keep producing. Wearing gloves is recommended, especially for hotter varieties.
Never Pull
Storage & Preservation
Fresh: Store unwashed jalapeños in a paper bag in the refrigerator crisper drawer for 1-2 weeks.
Freezing: Wash, dry, and freeze whole or sliced on a baking sheet, then transfer to freezer bags. Lasts 6-12 months.
Drying: Dehydrate sliced jalapeños at 125-135°F for 6-12 hours. Store in airtight containers.
Pickling: Quick-pickle with vinegar, salt, and sugar for refrigerator pickled jalapeños that last 2-3 months.
Smoking: Smoke ripe red jalapeños over wood to make chipotle peppers.