How To Grow Jalapenos & Preserve Your Harvest

Are you a lover of spicy food as much as I am? I can’t consider many meals that don’t taste better with a kick of warmth. Learning the way to grow jalapenos in your own garden will provide you with fresh hot peppers for all types of cooking.

I have to be honest:

We always grow far more jalapenos than we will eat or maybe share, but I just love pepper plants such a lot. Jalapeno plants are quite beautiful when the plants are loaded with peppers all turning colors.

In the kitchen, Jalapenos are one of the foremost versatile spicy peppers you’ll use. they will be eaten fresh, roasted, and dehydrated to use in appetizers, flavor main dishes, and homemade sauces. But we’ll get thereto in only a moment.


Start your jalapenos seeds about 8 weeks before your last frost date. (I use this tool to assist me to decide when to start out all my seeds.)

Set the seeds in germination mix no quite one centimeter (about 1/2 inch) deep. For containers, you don’t need anything fancy. 

All peppers need warm soil to germinate. Give your peppers the simplest chance by placing them on a heat mat with a thermometer and set the temperature to 75-80 degrees.

Pepper seeds are often slow to sprout so give them up to 14 days. There are a couple of things that will prevent good germination, but with appropriate temps and moisture, pepper seeds are pretty easy to sprout.

Transplant seedlings, if needed, once they get their first true leaves. and begin the method to harden them off a few weeks before they are going call in the garden.

To harden them off simply means to gradually get them won’t to the complete sun by taking them outside for a couple of hours each day for several days during a row.

Two to 3 weeks after the last chance of frost, began young jalapeno plants where they’re going to receive a minimum of 6 hours of sunlight per day.

Pepper plants will grow happily within the garden or containers. they only got to be planted level with their root ball and can enjoy a light-weight mulch like straw around the base.

For best production, water deeply especially during the hottest days of summer and fertilize every 2-4 weeks.


Fortunately, jalapenos aren’t suffering from many pests or diseases. Usually, problems start later within the season when the bugs have already devoured all the opposite plants.

But you’ll see any of the standard garden pests like Colorado Colorado potato beetle, armyworms, hornworms, and aphids. Bt and spinosad applied sparingly and only as required are my preferred organic pest control choices.

Grasshoppers are the worst to chew a hole right in your pepper. And peppers are vulnerable to blossom end rot and sunscald a bit like tomatoes.

They can even be suffering from bacterial, viral, and fungal diseases a bit like tomatoes.

In my experience growing jalapeno peppers, they have been quite resilient within the face of disease pressure and can still grow and produce quite well despite a couple of spots on their leaves.


It takes about 90 days to grow jalapenos from seed to fruit. Harvest jalapenos when the fruit is firm and at a size you favor.

The beauty of pepper plants is that they’re going to still flower and fruit all summer. So don’t worry about picking your peppers timely.

When deciding when to select your peppers, remember this general rule:

A smaller, young pepper features a more immature (I call it green) flavor. a bigger sweet pepper will have a pleasant balance of warmth and a crisp fresh flavor.

As they turn red or brown, they get sweeter and warmer. Brown scars or lines are common, often desirable, and haven’t any effect on taste.

To get more peppers, confirm to stay picking the peppers. Picking your peppers encourages the jalapeno plant to still make lots and much of peppers.

You’ll get a bigger harvest if you retain them well fed. An organic liquid fertilizer applied about one per month is useful.


Eat them raw. We love eating raw jalapenos.

The flesh of a jalapeno features a unique sweet flavor that blends very nicely with the warmth during a well-bred variety. On the Scoville scale, jalapenos generally fall within the 1000-10000 range, although there are varieties that are bred to possess no heat in the least.

Be careful when working with jalapenos. The capsaicin that provides its spicy flavor will cause a burning sensation if you rub your eyes or other sensitive areas.

Even after you wash your hands alright, you’ll still burn your eyes. I’ve done it. quite once, unfortunately. It’s unpleasant. So it’s generally recommended to use gloves to handle the seeds and inner parts of any hot pepper.

Stuffed with cheese and wrapped in bacon, is one of my favorite ways to eat a jalapeno. I exploit toothpicks and a muffin tin to prop the peppers up (or use a jalapeno popper tray) and bake at 400 for 20 minutes or until cheese is melted and bacon is crispy. Easy and delicious.


To freeze jalapenos, cut them in half and pull out seeds and whites. Lay them cut side down during a single layer on a metal cooking utensil. Place them flat within the freezer for a minimum of an hour.


To save seeds from your jalapeno plant, simply remove the seeds from peppers and lay them during a single layer on a towel or plate until they’re dried out – a few weeks.

Store the seeds during a paper envelope during a cool dark place.

How To Grow Jalapenos & Preserve Your Harvest

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