Description 2,500-5,000 SHU Heat Level: MILD Caution: Can irritate skin and eyes. WA Grown & Organically Fed. Typically eaten green, but they can turn red as they ripen, and they vary in heat level, with some having a mild kick and others being quite hot. A jalapeño is a small to medium-sized, bullet-shaped chili pepper with a moderate heat level, known for its smoky, tangy flavor and a Scoville rating of around 2,500 to 8,500 units, though this varies by variety and growth. Typically green when unripe, they turn red as they mature and gain a fruitier, less grassy taste. Jalapeños are used in a wide array of dishes, including salsas, guacamole, and tacos, and can be eaten raw, cooked, or pickled. Seed-starting Step-by-step guide • Prepare mix: Fill cells with quality seed mix; moisten until damp, not soggy. • Sow seeds: Plant ~6 mm deep, 1 per cell (or 2 and thin). Lightly press surface. • Warm & cover: Place trays on a heat mat, cover with dome, keep 25–27°C. • Keep moist: Mist or bottom-water; avoid water logging. • Light: Set grow lights above trays for 14–16 hrs/day. • Monitor: Check daily for moisture, mold, or damping-off; vent dome briefly. • Germination: 10-20 days. • Transplant: At ~15 cm or several true leaves, move into pots with nutrient rich, well-draining soil. • Aftercare: Reduce humidity, harden off 7–10 days before outdoors. Begin light feeding once roots establish. • Position: 6-8 hours full sun. • Days to Harvest: 60-80 days. Harvesting green jalapeños provides a classic, slightly less spicy, and firm pepper. Picking them green also encourages the plant to produce more peppers. Leaving peppers on the plant longer will cause them to turn red. This stage offers a sweeter, hotter, and more mature pepper. • Water & Feed: Keep evenly moist, watering when top 2-3 inches dries. An all-purpose vegetable fertiliser can be used every 2-3 weeks to keep plants healthy. • Cultivating Difficulty: Easy. Requires consistent warmth, full sun, and well-draining soil.
