Originating in Xalapa, Veracruz, Mexico, these 3″ long peppers grown on 2′ plants produce loads of peppers great for salsa, guacamole,poppers or smoking into chipotles. Most popular when harvested green but milder, and then get hotter upon ripening to red. Jalapenos are also known for high amounts of vitamin C which also increases as they turn red.
Sow seeds indoors 1/4″ deep 4-6 weeks before last frost. Transplant outside when temperatures are no less than 15 degrees at night. Harvest when peppers are 3″s and green or wait to ripen and turn red.Cut peppers off instead of pulling. Add organic fertilizer to aid in production.