Hot Pepper, Jalapeno Pepper 'Jalapeno'

Capsicum annuum

Family: Solanaceae (so-lan-AY-see-ee) (Info)
Genus: Capsicum (KAP-sih-kum) (Info)
Species: annuum (AN-yoo-um) (Info)
Cultivar: Jalapeno
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24-36 in. (60-90 cm)

36-48 in. (90-120 cm)


18-24 in. (45-60 cm)

24-36 in. (60-90 cm)

Sun Exposure:

Full Sun

Heat (Pungency):

Moderate (1,000 to 5,000 Scoville Units)

Hot (5,000 to 30,000 Scoville Units)

Fruit Shape:



Fruit Size:

Small (under 2" in length)

Medium (4" to 6" in length)

Fruit Color:

Green changing to red

Disease Resistance:

Unknown - Tell us

Seed Type:



Fresh (salsa, salads)





Other details:

Unknown - Tell us

Soil pH requirements:

over 9.1 (very alkaline)

Propagation Methods:

From seed; sow indoors before last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Days to Maturity:

Early (55-68 days)

Mid (69-80 days)

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

Unknown - Tell us

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Unknown - Tell us


This plant is said to grow outdoors in the following regions:

Mobile, Alabama

Chandler, Arizona

Glendale, Arizona

Brea, California

Ceres, California

Chico, California

Clovis, California

Irvine, California

Los Angeles, California(2 reports)

Montague, California

Oceanside, California

Palm Springs, California

Pasadena, California

Rocklin, California

San Diego, California

Seal Beach, California

Colchester, Connecticut

Fort Lauderdale, Florida

Jacksonville Beach, Florida

Palm Coast, Florida(2 reports)

Sebastian, Florida

Tampa, Florida

Venice, Florida

Augusta, Georgia

Anna, Illinois

Chicago, Illinois

Madison, Illinois

Indianapolis, Indiana

Benton, Kentucky

Deridder, Louisiana

La Place, Louisiana

Saco, Maine

Cumberland, Maryland

Valley Lee, Maryland

Mathiston, Mississippi

Aurora, Missouri

Platte City, Missouri

Las Vegas, Nevada

Greenville, New Hampshire

North Brunswick, New Jersey

Trenton, New Jersey

Weehawken, New Jersey

Roswell, New Mexico

Patterson, New York

Pittsford, New York

Stanley, North Carolina

Galion, Ohio

Howard, Ohio

Vinton, Ohio

Oklahoma City, Oklahoma

Carnegie, Pennsylvania

Clarksville, Pennsylvania

Jessup, Pennsylvania

Pittsburgh, Pennsylvania

Jonesville, South Carolina

Clarksville, Tennessee

Austin, Texas

Corpus Christi, Texas

Fort Worth, Texas(2 reports)

Freeport, Texas

Houston, Texas(3 reports)

Keene, Texas

Liberty Hill, Texas

New Braunfels, Texas

Seabrook, Texas

Midvale, Utah

Winooski, Vermont

Jonesville, Virginia

Kennewick, Washington

Sheboygan, Wisconsin

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Gardeners' Notes:


On Sep 7, 2012, Dosetaker from Mason, NH (Zone 5b) wrote:

Jalapeno's sold in the stores must always be on the low side for jalapeno heat. The ones I grow are head and shoulders hotter than jalapeno bought at a supermarket. Love these things with their nice heat and exceptional flavor.


On Aug 2, 2010, amorphis from Winooski, VT wrote:

I stuck a few jalapeno plants into a freshly broken garden and they are doing very well. With mixed 14-14-14 pellet and 12-4-8 "green juice" fertilization they are producing quite well. 1 Aug is still a bit early for picking but this spring has been wetter than usual (Champlain Valley, Vermont).

Definitely a repeat for next year, especially after some formal soil testing.


On Jul 12, 2010, jrounles from Sebastian, FL wrote:

I have grown this pepper two summers in a row in central Florida and have had wonderful production from two plants. I was actually wondering if this plant is a year round crop in Florida because I'd love to keep them around all year and as the summer season is ending in Florida I need to know whether or not I should remove them when the season is over, or keep them through fall and winter. I was also wondering if the heat intensity of the peppers goes down from the hotter months in summer to the cooler months of the fall.


On Oct 23, 2009, ringbearer31 from Pittsford, NY wrote:

My friend gows these and they are verry nice.


On Sep 29, 2009, greenbrain from Madison, IL (Zone 6b) wrote:

Just a few plants keep us in more jalapeno poppers than we can wolf down. Low maintenance & prolific, it's also OP, so you can save the seeds.


On Jul 5, 2009, WillowWasp from Jones Creek, TX (Zone 9a) wrote:

I grow lots of Jalapeno's in the summer and grind them up to use in salsa's or cooking all year. They are the best.


On Jun 14, 2008, jessums from Pittsburgh, PA (Zone 6b) wrote:

One of the most useful hot peppers. Medium heat allows for use in a lot of varied dishes. Always have a couple of these plants in my garden.

Tip for northern gardeners: I always take the smallest jalapeno plant and pot it for inside growth. I have gotten Jalapeno's until February from some of the plants I have brought in from the cold.


On Nov 21, 2005, Breezymeadow from Culpeper, VA (Zone 7a) wrote:

Definitely one of my favorite hot peppers to grow here in Virginia, as regardless of weather conditions they always produce heavily. By the end of the growing season, the usually 2-foot tall plants are still bent down by the weight of the crop - some red; some green.

Fruits freeze beautifully - just rinse & dry whole, toss in a Ziplock bag, & into the freezer. When ready to use (in virtually any recipe calling for hot peppers), simply remove from bag, rinse a few seconds under running, water, stem, seed & chop as required. Extremely easy to work with while still semi-frozen, & does retain some texture after freezing.

This pepper is a must-have in my garden every year.


On Nov 20, 2005, admodeva from Dutton, AL (Zone 7a) wrote:

We've grown these several years running in our garden and my husband loves them. They're easy to grow and produce tons of peppers on one bushy plant.


On Feb 10, 2005, Love2Troll from (Zone 5b) wrote:

"Corking" is natural to some jal varieties. Considered desirable in Mexico, but not so much in the USA markets.


On Jan 25, 2005, melody from Benton, KY (Zone 7a) wrote:

Jalapenos are a great all around hot pepper. They can be used for about any thing a hot pepper can be.

I have encountered a wide range of heat levels in Jalapenos too...sometimes on the same plant and in the same season. The amount of stress the plant encounters seems to contribute to the pepper heat.

I guess because these peppers tend to be in the lower end of the heat spectrum in my garden (I grow many which are much hotter) I tend to let my guard down when using them...sometimes I get surprised at the amount of fire they contain.

Large bushy plants produce a huge amount of fruit. A great plant and pepper for the beginning 'chili head'.


On Oct 5, 2004, Farmerdill from Augusta, GA (Zone 8a) wrote:

75 days. Dark green, medium-hot, thick-walled peppers 3" long, 1" wide, with rounded tips. Matures to dark red. It is a somewhat generic cultivar but it grows well and duplicates the taste and size of the grocery store jalapenos.


On Mar 13, 2004, Leebay from Patterson, NY wrote:

There are many varieties of Jalapeno from the mild Jalapa I've grown to Biker Billy's great heat count. We eat them with Cheese and crackers all summer long right from the bush. Although conventional science says that Jalapenos have about a 10,000 scoville count, I would contend that the Biker Billy variety must be 20,000 to 25,000, because it is HOT!


On Jan 26, 2004, Monocromatico from Rio de Janeiro,
Brazil (Zone 11) wrote:

This is one of the tallest species of pepper plants, reaching up to the heigh of an average man. Itīs planted commercially, but is rarely seen on yards. Actually, despite the bright red peppers (fairly big ones), the plantīs overall look isnīt really interesting.


On Jun 11, 2003, Gothica wrote:

I planted 2 of these this year because my fiancee loves peppers. So far they have grown to a decent height. I have not seen any blooms yet. Also one of the two is a lighter shade of green. I think it may be sick. If you have any growing tips I definitely need them! Ha! Ha!