Jalapeño Pepper

Jalapeños are hot Capsicum annuum cultivars with thick-walled, blunt-ended fruit. Heat varies with variety and conditions; drought is not a reliable heat-control method.

Sun

Full sun

Water

1 in/week

Spacing

18 in

First harvest

65–85 days from transplant for green fruit; red fruit later

Tips

• Select a stated heat range that suits your use.
• Pick firm green fruit or allow it to ripen red.
• Wear gloves when cutting peppers and avoid touching eyes.
• Do not deliberately drought-stress plants for hotter fruit.
• Start seeds indoors 8-10 weeks before transplanting, using 80-85°F soil for germination.
• Transplant at the original growing depth once nights stay above 55°F and soil has warmed.
• Water deeply for about 1 inch weekly and mulch after the soil warms.
• Stake heavily loaded plants and inspect leaf undersides for aphids.
• Harvest firm, full-sized green peppers or wait for the variety's mature color, cutting rather than pulling fruit.

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