Back to blog

How to store and preserve sweet and hot peppers

Sweet and hot peppers are kitchen essentials. Taste, colour, panache: they have it all. One more reason to preserve them and get the most out of your crop.

Use - up to you

Note: ALWAYS wear gloves when you plan to handle hot peppers and NEVER touch your eyes.
Eat peppers as you would vegetables. Bonus information: mature, fully ripe bell peppers have more vitamin C than any other fruit or vegetable! Try them:
  • Raw
  • Sautéed
  • Grilled
  • Cooked in soups and sauces
Hot peppers are used chiefly as condiments. Bonus information: the capsaicin of hot peppers is loaded with anti-inflammatory properties! Go ahead and experiment; you can use them:
  • to boost the flavour and heat of your dishes.
  • In spicy sauces (harissa, tabasco, sriracha, etc.)

Storing and Preserving

Whether due to an over-abundant harvest or to prolong the season, it's important to know how to preserve all the flavour of your peppers. Below are three techniques:

In the fridge

  1. Put peppers in a perforated plastic bag or a paper bag.
  2. Put the bag in a drawer in the fridge.
  3. Store up to one week.

In the freezer

  1. Cut peppers in half.
  2. Remove the seeds and white veins.
  3. Slice the peppers then spread them out on a baking tray.
  4. Freeze for 12 hours.
  5. Put the peppers in a sealed container (plastic bag, plastic or glass container).
  6. Store in the freezer.
  7. Store up to 6 months.


  1. Thread a needle through the stalks of the hot pepper.
  2. Hang in a warm, dry and well-ventilated spot away from direct sunlight.

Air fryer drying

  1. Cut peppers in half.
  2. Remove the seeds and white veins.
  3. Adjust temperature to 130ºF or lower. Or the dehydration option.
  4. Arrange the chiles or peppers in the basket so that they do not touch each other.
  5. Regularly check and remove ready vegetables.