Jalapeno

Jalapeño peppers are a classic staple in the kitchen—crisp, juicy, and versatile enough to go from nachos to pickles to salsas without breaking a sweat. Traditionally harvested green for that familiar bright snap, they can also be left to ripen to deep red, where the flavor turns a little sweeter and richer while keeping that signature jalapeño kick.

Heat is comfortably in the mild–medium range for chili lovers, usually around 2,500–8,000 SHU, so they bring flavor and warmth without blowing your head off. Thick walls and a crunchy bite make them perfect for stuffed poppers, grilling, smoking into chipotle, quick pickling, or slicing fresh over tacos, burgers, and pizzas.

Plants are compact, productive, and very forgiving—great for beginners and container growers. With full sun and regular feeding, you’ll get a long, steady harvest of uniform pods all season.

Data & Growing Info

• Days: ~70–80 days from transplant

• Species: Capsicum annuum

• SHU: ~2,500–8,000

• Heat Level: Mild–Medium

• Plant Size: Compact/bushy (about 24–30 in / 60–75 cm)

• Pod Size: 3–4 in (7–10 cm), thick-walled

• Color: Green to red at full maturity

• Flavor: Bright, grassy, slightly sweet when red

• Best Uses: Fresh eating, stuffing, grilling, smoking (chipotle), pickling, salsas and nachos