How to Grow Jalapeño Peppers

This article was originally published by Mike and Dorothy McKenney on www.dengarden.com

Jalapeño peppers are believed to have originated in the Veracruz region of Mexico and were cultivated by the indigenous people as early as 7000 BC, so people have enjoyed them for quite a while. However, they weren’t named until many centuries later. “Jalapeño” comes from the Mexican town of Xalapa (“hah-LAH-pah”), a significant center of pepper cultivation and trade during the Colonial period.

Today, jalapeños are widely cultivated in Mexico, the United States, and other countries worldwide. They are popular among small-scale farmers, backyard gardeners, and large commercial growers. This article will show you how to grow these popular hot peppers in your backyard garden or back patio.

Jalapeño peppers are believed to have several health benefits, including aiding in digestion, reducing inflammation, and boosting metabolism.

How to Plant Jalapeño Seeds

Jalapeños are typically grown from seeds. The seeds can be purchased from a garden center or online, or you can save seeds from mature peppers. These are the step-by-step instructions for planting jalapeño peppers from seeds:

Jalapeño seeds should be started indoors about 6–8 weeks before the last frost date in your area. Use a seed starting mix and plant the seeds about 1/4 inch deep in a small container.
The seeds need warmth and light to germinate. Therefore, keep the soil temperature around 70–80°F and place the container in a sunny window or under grow lights.
Keep the soil evenly moist but not waterlogged, and avoid letting the soil dry out completely.
When the seedlings are about 3–4 inches tall and have a few sets of leaves, they can be transplanted into larger containers or directly into the garden.
Before planting the seedlings outside, they should gradually acclimate to outdoor conditions through “hardening off.” This involves gradually exposing the plants to outdoor temperatures and sunlight over a week or two.
When the seedlings are hardened off, and the weather is warm enough, they can be planted outdoors in well-drained soil with total sun exposure. These peppers prefer slightly acidic soil with a pH of 6.0 to 6.8. Add compost or well-rotted manure to the soil to improve its fertility.
Mulch around the jalapeño plants to help retain moisture in the soil and suppress weeds.
Water the plants regularly and fertilize them with a balanced fertilizer every two weeks. Watch for pests and diseases, and treat them as necessary.

Jalapeños are known to be relatively fast-growing plants. Under optimal growing conditions, it can take 70–85 days to mature and be ready to harvest.

Harvesting

Wear gloves when you harvest hot peppers to protect your skin, as they contain capsaicin oil which can burn your hands, eyes, nose, and mouth. Jalapeños are ready to be harvested when they have reached their full size and have turned from green to red. However, they can be harvested while still green if you prefer.

Check each pepper for any signs of damage or disease. It’s best to discard any that are soft, discolored, or have holes or other damage.

Use a pair of garden scissors or a sharp knife to cut the peppers from the plant. Be careful not to damage the plant or any nearby peppers. Place the peppers in a basket or container, taking care not to overcrowd them. Overcrowding can cause them to become damaged or bruised.

Once you have harvested your peppers, store them in a cool, dry place. You can also store them in the refrigerator for up to two weeks or freeze them for longer-term storage.

A root cellar, or cold storage, can be created in many places, such as a cellar, basement, or crawl space. If you don’t have a root cellar, here’s a cheap and easy way to build a root cellar in your backyard.

Extracting Seeds

Here are the steps to extract seeds from a jalapeño pepper:

First, choose a ripe pepper that is free from blemishes and has a firm texture.
Use a sharp knife to cut the pepper in half lengthwise, from the stem to the tip.
Use a spoon or your fingers to gently remove the stem and seeds. Be careful not to touch your eyes or face while handling the seeds, as they can cause irritation.
Rinse the seeds under cold water to remove any remaining flesh or debris.
Spread them on a paper towel or clean cloth and let them dry completely. This may take several days, depending on the humidity in your area.
Once dehydrated, store them in a cool, dry place in an airtight container or envelope until you’re ready to plant them.

Note: If you plan to save seeds from a jalapeño, choose a non-hybrid variety. Hybrid varieties may not produce the same characteristics in the next generation.

Jalapeño Peppers in Mexican Cuisine

Jalapeño peppers are a versatile and flavorful ingredient that can add a touch of heat and complexity to many different dishes. They were introduced to Europe by Spanish explorers in the 16th century and quickly became popular in Spain and Portugal. A few centuries later, they were introduced to the United States, quickly gaining popularity among Mexican-American communities in the southwest.

These peppers are essential to Mexican cuisine as a vital ingredient in salsas, guacamole, and nachos. They are also used in pickling and can be stuffed with cheese or other fillings and grilled or baked.

Popular Varieties

The heat level of jalapeños can vary depending on growing conditions and the time of the year they are harvested. Additionally, capsaicin levels (the compound responsible for the heat in peppers) can be affected by soil quality, temperature, and amount of sunlight, resulting in varying heat levels even within the same variety.

Jalapeños have several popular varieties, each with its own unique characteristics and level of heat. Here are some of the most common varieties and their heat levels:

Early Jalapeño: This variety has a milder heat level, ranging from 2,500 to 5,000 SHU (Scoville Heat Units). It also has a shorter growing season than other varieties, making it a popular choice for gardeners in cooler climates.
Tam Jalapeño: This is a larger type with a slightly lower heat level, ranging from 2,500 to 8,000 SHU. It is often used in commercial salsa production due to its consistent size and flavor.
Craig’s Grande Jalapeño: This variety is one of the largest, with fruit reaching four inches long. It has a heat level of 2,500 to 5,000 SHU and is known for its thick walls and meaty texture.
Mucho Nacho Jalapeño: This is a larger and spicier type, with a heat level ranging from 2,500 to 8,000 SHU. It is popular for making jalapeño poppers and other stuffed jalapeño dishes.
Purple Jalapeño: This pepper uniquely ripens to a deep purple color instead of the traditional red or green. It has a similar heat level to other jalapeño peppers, ranging from 2,500 to 8,000 SHU.

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SHU is a measure of peppers’ heat or spiciness. It was named after Wilbur Scoville, an American pharmacist who created the Scoville Organoleptic Test to measure chile peppers’ pungency (spicy heat).

The amount of capsaicin, a chemical compound that stimulates the heat receptors in our mouth and causes the sensation of spiciness, mainly determines the heat level of peppers.

Growing Jalapeños in a Container

Jalapeños can be easily grown in containers with adequate soil, water, and sunlight. They also do not typically require support, as they are relatively small plants and do not grow very tall. However, if your plants are becoming top-heavy or falling over, consider staking them for additional support.

Providing your plants with a trellis or cage can help them stay upright and encourage more vertical growth, which can be helpful if you have limited space.

The Downside of Letting Your Soil Dry Out

If the soil of a jalapeño plant is allowed to dry out too often, it can affect the taste of the peppers. Specifically, the heat level may increase, becoming spicier than they would be if the plant were consistently provided with adequate water.

When a jalapeño plant experiences drought stress, it may produce more capsaicin, the compound responsible for the “heat” in hot peppers. This is believed to be the plant’s defense mechanism to deter animals from eating its peppers when water is scarce.

While some drought stress may result in spicier peppers, excessive drought stress can harm the plant’s overall health and may even cause it to stop producing fruit. So, provide your plants with consistent watering to ensure they stay healthy and produce tasty, flavorful peppers.

Medicinal Garden Kit is created by Dr. Nicole Apelian, who is a mother, a naturalist, a trainer in survival skills, and a Ph.D. holder. Her undergraduate education was in Biology at McGill University, and she continued her herbal studies. Her life was spent among one of the most ancient cultures of the world, the San Bushmen. For the past 20 years, Dr. Nicole has been dealing with her Multiple sclerosis by using natural remedies and medicinal plants she grows in her backyard. She has also survived 57 days all alone in the wild, which was later featured on a history TV channel. Her journey from a wheelchair to living the fullest life. Whenever she has any health issue like headache, body pain, fever, or infection, she turns towards her little backyard pharmacy.

You can get the Medicinal Garden Kit HERE!