Description
Thick-walled and juicy dark green peppers that are 8cm (3″) long and about 2cm(1″) wide with a blunt end. If there are still green peppers on the plant at the end of the season, pull up the whole plant and hang in a dry spot for it to finish ripening to red. Use green peppers for fresh eating, pickling, and sauces, and dry the red ones. Works well in three to five gallon containers, and is suitable for patio growing. Dried, smoked jalapenos are known as chipotle.
Scoville heat units (SHU): 2,500 – 8,000
Median heat (SHU): 5,250
Suggestions: Peppers need a warm soil and night temperature to prosper. They will stunt under 10C. Location should be sheltered from the wind and soil should be kept reasonably moist. Be sure to harden off the seedlings to reduce transplant stress. Harvest fruit early and often. The more you pick the more they will produce. Do not pull off fruit, rather cut from stems.
Pot size: Minimum 12″ per plant or plant in ground 12″ away from next plant.