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Home>Vegetable Seeds>Peppers, Hot
Jalapeno Hot Pepper
'Jalapeno' hot peppers.
Jalapeno Hot Pepper
Item Id: 3310181 review

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72 days — Probably the most well-known of all hot peppers, and deservedly so. The plants are erect and sturdy and although very productive, generally do not require caging or other support. The fruits are dark green, tapered, three inches by one inch, turning red when mature. Jalapeño peppers can range from 2,500 to 10,000 Scoville Units in heat.

The fruits have thick walls so do not dry well but are excellent for canning, pickling or used fresh in salsas. They are also popular as a flavoring in such foods as cheeses, chips, and even beer. Each packet contains 0.25 gram, which is approximately 30 seeds.
Customer Reviews Average Rating review
Vigorous and Productive
This was by far the best strain of Jalapeno that I have grown. While I typically have trouble with Jalapenos being slow to germinate and finicky for a couple weeks after transplant, these had none of those problems. Strong seedlings, quick to bounce back after transplant, and early to produce. They have a great canopy of leaves to protect the fruit from sunburn. When kept picked, they produce heavily until frost. Because of heavy production, they could benefit from staking. Mine fell over from the heavy leaves and fruits; however, this did not seem to hinder production. Excellent!
Reviewed by: Katie Bruce from Hillsboro, OR. on 1/16/2016
Super producing!
Grew these babies and for the first time ever, I had more beautiful peppers than I could eat! Gave them away all summer, wanted to can them but ended up freezing big bags full and I've used them all winter long. Just chop up frozen and throw into pan and they are still perfect! Buying again for 2016, so impressed!
Reviewed by: Megan Vincent from Portland Oregon . on 1/10/2016
Very productive plant with VERY hot peppers. My friend, who can't taste the heat in cayenne peppers says they are the hottest jalapenos peppers he's ever tasted.
Reviewed by: Valerie Whitman from 38134. on 7/31/2012
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