EXCLUSIVE Early Flame Jalapeos set their 3 inch chiles on the top of the compact plants, so they are extra easy to harvest at the peak of flavor. Shiny and thick-walled, cone-shaped Jalapeos are everyones favorite all-purpose chile, adding delicious mild to medium heat and savor to any dish. Enjoy abundant harvests of crispy, deep green chiles to slice up for salsas and sandwiches, or saut or roast to add a delicious spicy lift to every day cooking.
Seed Count: Approx. 20 / Weight: 0.18 g
| Sow Seeds Indoors | Days to Germinate | Transplant Outdoors in Full Sun | Mature Height | Transplant to Harvest |
| Feb.-March | 10 – 21 days | April-June | 2-2.5 ft. | Approx.75 days |
Start indoors 8 weeks before outdoor night temperaturesreach 55F (13C). Sow seeds 1/4 in. deep and 1 in. apart in a container of seed starting mix. Keep moist but not soggy and very warm 80F (27C). Provide a strong light source until ready to plant outdoors. When seedlings areseveral in. tall, transplant into 4 in. pots. Keep warm; 70F (21C). Feed with half-strength liquid fertilizer. When nights reach 55F (13C), acclimate seedlings to outdoor conditions. If planting in garden beds, space 2 ft. apart in rich soil in full sun.
Transplant each well-developed seedling into a container about 15 in. tall and deep. Use fresh potting mix to prevent soil borne diseases. Fertilize 2 times per month with all-purpose fertilizer for best plants and bigger yields. Check often and water regularly; plants usually require daily watering in hot summer weather.
Peppers need full sun at least 6 hours per day. Mulch well to maintain even moisture. Provide short stakes or cages to support the heavy sets of ripening fruit. Keep growing plants well watered and fed.
To harvest, cut rather than pull fruits from plants when deep glossy green or coloured up red. Enjoy Jalapenos in sandwiches, fresh salsa, sauces, fajitas and marinades. They are delicious sliced and quickly pickled or stuffed with cheese and baked.
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