Chili PeppersShelf Life, Storage, and Spoilage Guide
Pantry
2-3 days
Store whole, unwashed chili peppers in a cool, dry, dark place away from direct sunlight. Do not wash until ready to use.
Refrigerator
1-2 weeks
Store unwashed whole chili peppers in a plastic bag or paper bag in the crisper drawer of the refrigerator.
Freezer
10-12 months
Wash, dry thoroughly, stem, and either chop or leave whole. Spread on a baking sheet to freeze individually, then transfer to freezer-safe bags or containers. No blanching is required for most peppers.
Signs of Spoilage
- Soft spots or mushy texture
- Mold growth (fuzzy white, green, or black spots)
- Discoloration (darkening or unusual color changes)
- Slimy or sticky surface
- Off-odor or sour smell
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4.4°C) and 140°F (60°C).
While whole, fresh chili peppers are less susceptible to rapid spoilage at room temperature, cut or cooked chili peppers should be refrigerated promptly to prevent bacterial growth. Discard any cut or cooked peppers left in the danger zone for too long.
Safe Handling
Wash hands thoroughly with soap and water after handling chili peppers, especially hot varieties.
Avoid touching eyes, nose, or face when handling chili peppers.
Consider wearing gloves when cutting or seeding hot chili peppers to prevent skin irritation.
Wash chili peppers under running water before use.
Prevent cross-contamination by using separate cutting boards and utensils for peppers and other foods, especially ready-to-eat items.