With a thick, deep green flesh, distinct smoky flavor, and pleasant heat, these medium-sized peppers grow continuously as long as you keep picking them!
Jalapeño peppers are an essential ingredient in the cuisine of the southwest. This pepper is a staple for anyone that loves a kick of heat in their dishes, and can be incorporated into a variety of recipes, including fresh garden salsa.
Peppers need warm soil to germinate. To direct sow, plant seeds in well-worked, fertilized soil that has been deeply watered. Cover with one quarter inch of finely sifted soil. Minimum nightly temperatures should be no less than 60°F.
If starting indoors, place seeds on top of soil and cover with one quarter inch of finely sifted soil. Mist daily. Once seedlings reach a height of 1–2 inches, fertilize with an organic liquid fertilizer. When they are 3–4 inches tall and the weather is warm enough, transplant to the garden.
Harvest peppers often to encourage more production. Cut fruits from their stems once they are 2–4 inches long and turn either dark green or red; do not pull off the vine.
Choose fruit from the most vigorous plant. Allow the chosen fruit to remain on the plant until it becomes completely ripe and begins to wrinkle. Cut off the pepper, then remove seeds by hand. Inspect seeds and remove any that are damaged or discolored, then spread them out on paper towels or newspaper to dry in a warm area out of direct sunlight. Turn the seeds every couple of days to make sure the bottom layer is drying as well. Store seeds in a cool, dry area for up to four years.