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Certified Organic Jalapeno Peppers from California Kitchen Garden Farm, Sunderland, MA
Approximately 4 peppers per quarter pound.
Storage Tips: Wash the hot peppers with cool water and put them in a plastic container that seals. Keep the peppers stored in your refrigerator vegetable crisper for three to five days.
For longer storage, wash the peppers in cool running water and place them in canning jars. Fill the jars with vinegar or an alcohol, such as brandy, sherry or rum, until the peppers are fully covered. Store the peppers in the refrigerator for up to three to four months.
For the longest storage, dry your fresh peppers. Use a dehydrator or place the peppers in a bowl near direct sunlight. When drying in a bowl indoors, it can take up to two weeks for the peppers to fully dry.
Store dried peppers in sealable plastic bags or containers. Keep containers stored at room temperature and avoid storing them near direct sunlight. Rehydrate the peppers by soaking them in a bowl of cool water.