An easy to grow hot pepper, Jalapeños are one of the most popular peppers grown in the US and are best known for their spicy-hot, yet sweet flavor. Perfect for salsas and traditional Mexican/American cuisine.

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Germination7 - 14 Days
Sowing MethodIndoors Sow (trays)
Days to Maturity75 - 95 Days
Height18 - 24 inches
Greenhouse / PolytunnelRecommended
Seed Count25
Hot ScaleMedium
Scoville Rating2,500 – 10,000 SHU
Recommended Soil pH5.0-6.0

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[75 days] Jalapeño peppers are a staple food in Mexico and the American Southwest. These steady producers may take a little while to flower, but once they start they keep on producing throughout the growing season. The plants grow to about 3’ in height and produce blunt-ended fruits with thick, dark green skins that turn to bright red when fully ripe.

The flavour deepens as the peppers ripen and both colours have their classic uses. The green peppers are most often used for roasting, stuffing, pickling and salsas. The gorgeous red peppers are often mesquite-smoked into chipotle, strung on ristras for easy access, or dried and made into a hot chile powder.

Like most peppers, jalapeño’s are self-pollinating—they’re not dependent on insects for fertility, just a little bit of wind.

Starting out

Select a sunny location where other members of the Solanaceae family (tomatoes, potatoes, etc.) have not been planted recently and in soil that is well drained and slightly acidic (pH 5.5-7.0).

Starting Indoors: Sow ¼” deep into well-draining seed starting mix 7-10 weeks before your last frost. Place in a bright, sunny location or supplement with artificial light. For ideal germination, soil temperatures should be between 80-85F. Without added heat, the seeds can take up to two weeks to germinate.

Sowing Seeds Indoors
Transplant to Pots

Once your seedlings have 2-4 true leaves, transplant into a larger container and apply a good feed.


Transplant outside or into permanent pots once the soil has warmed – no colder than 50F at any given time. Harden off gradually before transplanting.

Jalapeno chili peppers are 2-3” long and about an inch wide when mature. They can be picked either green or red, depending on which flavour you’re looking for.

Hot Tip: When your jalapeño peppers first come into bloom, sprinkle a pinch of Epsom salts on top of the soil to help them set their fruit.

Transplant to ground
Watering and Feeding


For optimum fruit set, peppers need a steady supply of water and stable temperatures. If nighttime temperatures reach below 60 F or above 75F, fruit set can be greatly reduced. Mulching is a great way to maintain heat and preserve soil moisture. In greenhouses, you can help maintain high humidity by damping down paths daily. Make sure to spray the foliage, as it will help set the fruit.

Once fruit starts to form, the Jalapeño pepper does best with a lot of feed. Choose organic fertilizers that are high in phosphorus, potassium and calcium. Too much nitrogen can deter fruit growth.

Jalapeños measure between 2-3” long when mature. Most folks prefer to harvest them when they’re green. Harvest the fruits singly by cutting them individually from the plant. Alternatively, you can pull up the entire plant when it’s full of red peppers and hang upside down in the kitchen for use all year round. Chilli peppers grown outdoors must be harvested before the first frosts.

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