chilli 'Jalapeño'
chillies or Capsicum annuum var. annuum (Longum Group) Jalapeno
- Position: Full sun
- Soil:Moderately fertile, moist, well-drained soil
- Rate of growth: Average
- Hardiness: Tender annual
Originating from a Mexican town called Jalapa (Xalapa), this is one of the most well known and popular chillies. The fruits have a good flavour and can be used in loads of different dishes including sauces, stews and pizzas. They can be picked from midsummer to mid-October, either when they are green, or after they have turned red - and their flavour becomes a little more sweet.
Grow on in a well-lit, warm location such as a sunny windowsill or greenhouse until all risk of frost has passed before moving them to their final growing positions outside, in a sunny spot, or keep in a greenhouse for earlier harvests and hotter fruits. Keep well watered and feed regularly with high-potash tomato food once the fruits begin to form.
Start off indoors, sowing seed 1cm deep into trays filled with good quality, multi-purpose compost. Alternatively use small pots, sowing two seeds per pot and then selecting the strongest seedling to grow on. Plant out or pot up in a greenhouse from April to June and when plants reach 20cm in height, pinch out the tips to encourage more side shoots (and subsequently more peppers) to form.
Sow: February to May
Harvest: July to October
- Humans/Pets: Irritant if eaten; skin/eye irritant