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Jalapeño Pepper

Capsicum annuum

Overview

Bright green Jalapeño peppers on the plant

The World's Most Popular Chili

The Jalapeño pepper is the backbone of Mexican and Tex-Mex cuisine, offering a versatile heat level that is generally approachable for most palates. Measuring between 2,500 and 8,000 Scoville Heat Units (SHU), it provides a pleasant warmth without overwhelming the dish. It is identifiable by its dark green, thick-fleshed fruit, which typically measures 3 to 5 inches long.

These plants are typically compact and bushy, making them ideal for container gardening as well as in-ground planting. They are prolific producers, often yielding dozens of peppers per plant throughout the growing season.

Flavor and Texture

The flavor is bright, crisp, and vegetal, making it perfect for slicing onto nachos, pickling, stuffing, or adding raw to salsas.

General Grow Information

Property Value
SHU Rating (Scoville) 2,500 – 8,000
Use Stuffing, Pickling
Plant Height 24-30 in
Plant Spacing 18-24 in
Row Spacing 30 in
Sunlight Needs Full Sun (6+ hours)
Sprouting Time 7-10 days

📜 Plant Folklore & Mythology

Discover the history and lore associated with Jalapeño Pepper:

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Plant Care and Cultivation

  • Soil & Fertilization: Use rich, well-draining soil. Peppers benefit from high phosphorus and potassium (low nitrogen) fertilizers, especially once they begin flowering, to encourage fruit set.
  • Consistent Moisture: Keep the soil consistently moist but never waterlogged. Excessive drying followed by heavy watering can stress the plant and lead to blossom drop.
  • Boost the Heat: To increase the pepper's heat (Scoville rating), reduce watering slightly a week or two before harvest. Mild water stress can concentrate capsaicin production.
  • When to Harvest: Jalapeños are typically harvested when they reach full size and are dark green. They can be left on the vine to turn red, which slightly increases sweetness and heat, but reduces overall plant yield.

Drying and Smoking

Jalapeños are often smoked (Chipotles) to preserve and deepen their flavor. Dry until brittle.

Scoville Heat Range

The Jalapeño is classified as having mild to moderate heat. The concentration of capsaicin—the compound that creates the heat—is often highest near the stem and in the internal white membranes, not the seeds themselves.

Preservation and Uses

Jalapeños are superb for pickling whole or sliced. When the fruit turns red, they are often smoked and dried to create the chipotle pepper, fundamentally changing the flavor profile from fresh and grassy to smoky and rich.

Recipes Featuring Jalapeño Pepper