Jalapeño Pepper (Capsicum annuum) Organic Seeds – Classic Medium-Heat Chili, 2,500-8,000 SHU, Fast-Growing, Versatile Fresh, Pickled & Smoked

Minimum: 20+ Seeds

The Classic Chili That Does Everything

Few peppers work as hard in the kitchen as jalapeño. Fresh, pickled, smoked into chipotle, or stuffed and grilled, this classic medium-heat chili shows up in more dishes than almost any other pepper grown, and for good reason. Plants are fast-growing and heavily productive, delivering a steady harvest of dependable, versatile heat from a single season's planting. This is organic, open-pollinated seed, true to the classic variety home cooks and gardeners have relied on for generations.

Who Grows Jalapeño Pepper?
The home cook wanting a genuinely versatile pepper for fresh, pickled, and cooked dishes.
The beginner gardener wanting a fast, reliable, heavily producing pepper variety.
The canner and preserver wanting a steady harvest for pickling and salsa making.
The seed saver interested in an open-pollinated variety suited to saving true seed.

What This Classic Medium-Heat Chili Actually Is
Capsicum annuum 'Jalapeño' is a classic Mexican chili pepper variety, grown for its reliable medium heat, versatility, and heavy productivity. Plants grow bushy and compact, typically 2 to 3 feet tall, producing thick-walled, glossy green fruit that ripens to red if left on the plant. Heat falls in the 2,500 to 8,000 Scoville range, genuinely moderate compared to hotter chilies, making it approachable for a wide range of cooking uses without overwhelming a dish. Fruit can be used fresh, pickled, stuffed, or smoked and dried into chipotle peppers, one of the most traditional uses for fully ripened jalapeños. As an open-pollinated variety, it breeds true from saved seed, letting growers maintain their own seed stock season after season. Grown as a warm-season annual, tender perennial in the warmest climates.

In the Garden & Kitchen

• Fresh eating and cooking: Use fresh green or ripe red fruit in salsas, sauces, and everyday cooking.
• Pickling: Slice and pickle fresh jalapeños for a classic condiment staple.
• Stuffed and grilled: Halve and stuff fresh peppers for a popular grilled or baked appetizer.
• Chipotle smoking: Smoke and dry fully ripened red jalapeños for traditional chipotle peppers.
• Salsa and hot sauce making: Use the reliable, moderate heat as a base for homemade salsas and sauces.
• Seed saving: Save seed from open-pollinated fruit to grow the same true variety year after year.

Growing Jalapeño Pepper Seeds

• Start method: Start indoors 8 to 10 weeks before last frost; peppers need a long season to produce well.
• Germination: Sprouts in 10 to 21 days in warm soil.
• Soil temperature: Germinates best between 75 and 85°F.
• Transplanting: Move outdoors after all frost danger has passed and soil is consistently warm.
• Spacing: Space plants 18 to 24 inches apart to allow full, bushy growth.
• Sunlight: Full sun.
• Soil: Rich, well-drained soil with good fertility supports the strongest fruit production.
• Watering: Consistent, even moisture; avoid letting plants dry out during fruit development.
• Days to maturity: Typically ready for harvest in 70 to 80 days from transplant.
• Harvest: Pick green for classic jalapeño flavor, or leave to ripen red for a sweeter, hotter fruit.
• Hardiness: Grown as a warm-season annual; tender perennial in zone 9 and warmer.

Before You Close This Page
This is the pepper that earns its place in nearly every garden, dependable medium heat on a fast, heavily productive plant that works in more dishes than almost any chili grown. Jalapeño Pepper delivers fresh eating, pickling, stuffing, and smoking potential from a single easy-to-grow variety, open-pollinated and ready for seed saving. It's the chili that never stops being useful. Grow the pepper that's earned its place as a garden and kitchen staple.