Botanical Name: Capsicum annuum
Days to Maturity: 63 days from transplanting
Hardiness: Frost-sensitive perennial grown as an annual
Plant Dimensions: 18″–36″ tall, 12″–24″ wide
Variety Information: 3″ long, 1″ wide at the shoulder tapering to a rounded tip; peppers start out dark green turning to red if left to mature on the plant. Red jalapeños are slightly sweeter and spicier. The popular chipotle pepper is a dried, smoked, red jalapeño. ‘Early Jalapeño’ is a medium hot pepper at 2,500–5,000 Scoville heat units. Pepper heat varies depending on growing conditions.
When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild Climates: May be sown in late summer for fall/winter crop.
Days to Emerge: 10–25 days
Seed Depth: ¼”
Seed Spacing: Start Indoors
Row Spacing: 24″–36″
Thinning: Start indoors, plant seedlings 18″ – 24″ apart outside
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.