Large, quality jalapeño great for stuffing, as each pepper can reach a colossal, 4" long. Hotter, larger, and more productive than other jalapeños. At the higher end of the heat scale for jalapeños, 'Jalafuego' registers a 4,000-6,000 Scoville heat unit rating (medium hot). Delicious fresh, deep fried, in salsa, or dried and smoked for chipotles. High disease resistance to bacterial leaf spot races 1-3 and potato virus Y.
• Botanical Name: Capsicum annuum (hybrid)
• Days to Maturity: 70 days from transplanting
• Family: Solanaceae
• Native: Americas
• Hardiness: Frost-sensitive perennial grown as an annual
• Plant Dimensions: 18"–36" tall, 12"–24" wide
• Attributes: Disease Resistant, Good for Containers
• When to Sow Outside: For Mild Climates only: 2 to 4 weeks after average last frost, when soil temperature is at least 70°F.
• When to Start Inside: RECOMMENDED. 8 to 10 weeks before transplanting. Ideal soil temperature for germination is 70°–90°F. Transplant seedlings outside 2 to 4 weeks after your average last frost date, and when daytime temperatures are at least 70°F, and nighttime temperatures are at least 55°F. Mild • Climates: May be sown in late summer for fall/winter crop.
• Days to Emerge: 10–25 days
• Seed Depth: ¼"
• Seed Spacing: Start indoors
• Row Spacing: 24"–36"
• Thinning: Start indoors, plant seedlings 18" – 24" apart outside
• Harvesting: Harvest when mature size, and firm. Jalapeños can be harvested green or red, and are hottest just when they begin to turn from green to red. When harvesting, take care to avoid touching the interior of any broken peppers, as the capsaicin is an extreme irritant, especially to the eyes. Wash hands thoroughly after harvesting or wear gloves to harvest peppers.