The Jalapeo hot pepper is a popular variety producing dark green fruits that turn red when ripe, with a moderate heat and rich flavor. Versatile and productive, it is ideal for Mexican cuisine, sauces, marinades, and grilling.

2. Sowing

Difficulty level : Moderately easy
Sowing type : Indoor sowing 8 to 10 weeks before the last frost (February to March in zones 5-6)
Sowing technique : In pots or in cell trays
Sowing depth : ~ 5 mm
Germination time : 7 to 14 days
Germination temperature : 24 to 28 C

3. Culture

Ease of cultivation : Moderately easy
Growing season : Warm season
Transplantation : Easy, after all risk of frost has passed
Plant spacing : ~ 40 to 50 cm between plants
Distance between rows : ~ 60 to 75 cm
Hardiness zone : Non-hardy annual plant
Light : Full sun
Soil type : Rich, loose and well-drained soil
Soil pH : Slightly acidic to neutral
Soil moisture : Keep the soil evenly moist
Soil fertility : Requires compost
Time before harvest : Approximately 70 to 80 days after transplanting
Watering : Regular, avoid water stress
Other characteristics : Moderate spiciness; can be harvested green or red when ripe

4. Usage

Perfect for salsas, hot sauces, marinades, grilling, and Tex-Mex dishes. Jalapeos can be eaten fresh, pickled, or dried.

5. Apprenticeship

Companion plants : Basil, onion, carrot, tomato
Enemy plants : Fennel