The problem now, though, is I’m stuck with a bag load of green, unripe chili peppers. Should I eat them green? Sure, they are still edible, but they have a raw, green flavor that some may not enjoy. Whatever you do, don’t toss them out because you can still ripen those green peppers. Once ripened to your liking, store them in the refrigerator or use them right away. If they start to go soft, throw them out. The Branch Method. Another trick is to hang them upside down while still attached to their branches, indoors, and they will continue to ripen. This will, of course, require you to remove at least the plant branches, but at end of season, it won’t really matter. Realistically, peppers do continue to ripen on their own after you’ve picked them, so even if you keep them in a small bin at room temperature, they should ripen up for you in about a week or two, though be sure to check on them periodically to make sure none of them goes bad. I’d love to hear your personal experience ripening peppers using the paper bag method. Note that temperature is an important factor when ripening your peppers indoors. The peppers will ripen more quickly at room temperature, and more slowly at cooler temps. Let me know what methods work best for you! Enjoy your bountiful pepper harvest! Check out other methods for Preserving Chili Peppers.
