63 days from transplanting. Lots of bold flavor in a small, 3″ pepper, jalapeños are a staple pepper of Mexican cuisine. Jalapeños are incredibly versatile. They’re hot enough to add a little kick to your favorite dish, but mild enough to use almost anywhere. Enjoy green or allow to ripen to red for a sweeter, bold, complex flavor. Jalapeños rate 2,500-5,000 Scoville heat units (medium hot).
This packet yields approximately 60 plants started indoors.
Days to Emerge:
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 late summer for fall/winter crop.
Harvesting: Harvest when mature size, and firm. Jalapeños 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.