Jalapeños

1. Refrigerator: The best place to store jalapeños is in the refrigerator. Place them in the vegetable crisper drawer, which typically has a temperature of around 40-45°F (4-7°C).

2. Ventilated Bag or Container: Store jalapeños in a perforated plastic bag or a container with holes to allow for air circulation. This helps prevent moisture buildup, which can lead to mold and rot.

3. Keep Them Dry: Before refrigerating, make sure the jalapeños are dry. Wipe them with a paper towel if needed to remove any moisture.

4. Avoid Ethylene Producers: Jalapeños are not sensitive to ethylene gas, so you don't need to worry about storing them separately from ethylene-producing fruits and vegetables.

5. Freezing: If you have an abundance of jalapeños, you can freeze them to preserve them for a longer period. Wash and dry the jalapeños, remove the seeds and membranes, and chop them into pieces or leave them whole. Place them in an airtight freezer bag or container and store them in the freezer. Frozen jalapeños are excellent for adding spice to recipes.

6. Drying: Another option is to dry jalapeños to use as dried pepper flakes or powder. Slice them thinly or chop them, then place them in a dehydrator or on a baking sheet in a low oven until they are completely dried. Store the dried jalapeños in an airtight container