The Jalapeno produces sausage-shaped peppers that average 3.5" x 1.5" and are very popular in Mexican and American cuisine. The upright plants grow up to 30" tall and will continue producing over an extended period of time, making this an excellent choice for the home garden! They mature in 75 days and produce 5,000 Scoville Heat Units.
Named for their native Mexican city of Xalapa, Veracruz, jalapenos are the most well known chili pepper in both Mexico and the United States. When smoked and dried, jalapenos become chipotles; this practice dates back to the time of the Aztecs. The state of Texas, which produces more jalapeno peppers than any other state, made the jalapeno its state pepper in 1995.
~ planting ~
When to sow outside: 2 to 4 weeks after average last frost when air temperature is at least 70° F and soil temperature is at least 65° F. When to start inside: RECOMMENDED. 8 to 10 weeks before average last frost. In USDA zones 9 & 10, can also sow in midsummer for fall crop.
~ harvesting ~
Harvest when mature size, and firm. Jalapenos can be harvested green or red, and are hottest just when they begin to turn from green to red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting, or wear gloves to harvest peppers.
