RED JALAPENO PEPPER AB
Capsicum annuum
Variety originating from Mexico, early and productive, of medium strength (5/10 on the Scoville scale), similar to the Espelette pepper, producing about 30 rather short and rounded fruits of 5 to 9 cm long, green when immature and red when ripe. Its name comes from its city of origin, Jalapa, a city in the state of Veracruz in Mexico. Use: Fresh or dried and smoked, they are marketed under the name chipotle pepper and are used to make a sauce very well known in Mexico and the southern USA.
Harvest : About two and a half months after sowing, the first harvest is immature and green for traditional fresh consumption, and the second is ripe and red for smoking in a smokehouse and drying. Be sure to protect your hands and eyes when cutting the chili pepper. If you want to reduce the heat of the chili pepper, you can remove the white part and the seeds.
How to successfully sow chili peppers
Sow in February-March in pots of fine seed compost in a heated greenhouse (25°C). Peppers need a high temperature at the beginning of their development as well as a little humidity but not too much. Germination within 3 weeks.
Plant out in May in deep, loose soil, in a warm, sunny location, sheltered from the wind, 50 cm apart in all directions. Hoeing, watering and mulching.
If you do not live in a warm region, greenhouse cultivation is highly recommended.
Good associations
Peppers will appreciate cohabitation with other nightshades: Peruvian groundcherry, Balbis nightshade, peppers, tomatoes, etc.
Harvesting chili peppers
5 to 6 months after sowing when the peppers are fully ripe.
Pick as needed or dry in the sun or oven.
