If you own a vacuum sealer, you are basically a preservation superhero. Blanch your jalapeños, dry them, then seal them in a vacuum bag whole.
This keeps them perfect for grilling or stuffing later. No freezer burn, no weird tastes—just pure, unchanged jalapeño goodness.
And here’s the best part: you can still use these frozen vacuum-sealed chiles to make a quick pickle later if you change your mind. But you won’t—because you’re now a non-pickling pro.
