Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
The classic garden jalapeño—faster to harvest, rich in flavor, and true to its Mesoamerican roots. The Early Jalapeño matures up to two weeks sooner than standard types, making it a favorite for short seasons and impatient gardeners alike. Compact yet productive plants produce thick-walled, glossy green pods that ripen to deep red, carrying that signature jalapeño balance of heat, tang, and freshness.
Each pod measures about 2–3 inches long, with a plump, conical shape perfect for stuffing, slicing, or pickling. When harvested green, they deliver crisp medium heat around 2,500–5,000 Scoville units—bold but manageable. Left to ripen red, their flavor deepens with a touch of sweetness and a smokier edge, ideal for drying or turning into chipotles.
The plants themselves are hardy and compact, reaching 24–30 inches tall, with strong branching that supports heavy yields throughout the summer. They’re dependable performers in both ground beds and containers, thriving under full sun and steady moisture.
Originating from the ancestral pepper traditions of Indigenous Mesoamerican agriculture, the jalapeño continues to embody the skill and care of generations of Native farmers who first domesticated Capsicum annuum. The Early Jalapeño keeps that legacy alive—robust, flavorful, and adaptable—bridging heritage and home garden abundance.
Whether you’re making fresh salsa, pickled rings, or smoked chipotle, this pepper delivers all the classic flavor you love, just a little sooner. A true staple for every kitchen garden.
Planting (How to Sow and Transplant) – Early Jalapeño Pepper (Capsicum annuum)
Starting Indoors
Timing:
Begin seeds 8–10 weeks before your last frost date. Early Jalapeños thrive with a head start indoors to ensure vigorous transplants when the soil warms.
Depth:
Sow seeds ¼ inch deep in sterile seed-starting mix. Gently firm the soil to ensure good seed-to-soil contact.
Temperature:
Maintain 80–90°F (27–32°C) in the germination medium for best results. Use a heat mat to keep conditions steady.
Germination Time:
Expect sprouts within 7–14 days under optimal warmth and moisture.
Light:
After germination, provide 14–16 hours of strong light daily—either natural sun from a south-facing window or full-spectrum grow lights positioned a few inches above seedlings.
Air Temperature:
Maintain room temperatures between 70–80°F (21–27°C) to encourage sturdy growth.
Potting Up:
When seedlings form their first true leaves, transplant to 3–4" pots. Bury stems slightly deeper to support strong root development.
Feeding:
Apply a ¼-strength balanced fertilizer weekly after the first true leaves appear. Avoid overfeeding with nitrogen—too much leaf growth can delay fruiting.
Soil Temperature & Transplant Timing
Do not transplant based on the calendar alone—check conditions.
Soil Check:
Insert a thermometer 2–4" deep in early morning. Soil should consistently read 65°F (18°C) or warmer for at least three consecutive mornings.
Air Check:
Nighttime air temperatures must stay above 55°F (13°C).
Ideal Root-Zone:
Keep root temperature between 70–85°F (21–29°C) after transplant for fast establishment.
How to Check:
Take several early-morning readings across your planting area, average them, and plant only when stable.
Transplanting Outdoors
Hardening Off:
Begin 5–7 days before transplanting. Gradually expose seedlings to direct sunlight and outdoor conditions for a few hours longer each day, reducing watering slightly during this period.
Location:
Choose a full-sun site with rich, well-drained soil (pH 6.0–6.8). Rotate crops—avoid planting where peppers, tomatoes, or eggplant have grown in the past 2–3 years.
Spacing:
Set plants 18–24 inches apart in rows spaced 24–36 inches apart. This allows airflow and reduces foliar disease risk.
Mulching:
Apply straw or organic mulch once soil warms. This stabilizes moisture, prevents weed competition, and protects roots from heat stress.
Support:
Use short stakes or cages if plants become heavy with fruit—particularly important in windy areas or high-yield beds.
Watering After Transplant:
Water deeply immediately after planting, then keep evenly moist (but not waterlogged) for the first 10–14 days to help roots establish.
How to Grow – Early Jalapeño Pepper (Capsicum annuum)
Watering
Provide 1–1½ inches of water per week, especially during dry spells or extreme heat.
Deep, infrequent watering encourages strong roots and reduces blossom end rot.
Best method: Use drip irrigation or soaker hoses to deliver water directly at soil level, keeping foliage dry and minimizing disease pressure.
If overhead watering is your only option, water early in the morning so leaves dry before evening.
Heat note: Slightly reduced watering once fruit sets can intensify flavor and heat, while overwatering dilutes both.
Fertilizing
Feed every 2–3 weeks during early growth with a balanced fertilizer (10-10-10) or organic equivalent.
When flowering begins, shift to a low-nitrogen, high-potassium formula (5-10-10) to support fruiting and maintain pepper heat.
Over-fertilizing with nitrogen encourages lush leaves but fewer pods.
Supplement with calcium or compost tea to prevent blossom end rot and improve overall plant vigor.
Weeding & Mulching
Keep beds weed-free to reduce nutrient competition and pest habitat.
Once soil warms, apply 2–3 inches of mulch (straw, shredded leaves, or compost) to stabilize soil moisture and temperature.
Early in the season, black plastic mulch can preheat soil; later switch to organic mulch for moisture regulation.
When weeding by hand, loosen soil gently around the base—jalapeño roots are shallow and easily disturbed.
Sun & Heat Management
Grow in full sun for maximum yield, color, and heat—at least 6–8 hours daily.
Ideal air temperatures: 75–90°F (24–32°C) during the day, above 60°F (16°C) at night.
During heat waves above 95°F (35°C), use 30–40% shade cloth to protect blossoms and maintain fruit set.
Proper airflow prevents humidity buildup and fungal issues.
Spacing & Support
Space plants 18–24 inches apart in rows 24–36 inches apart for airflow and ease of harvest.
While Jalapeño plants are compact, light staking or small cages prevent lodging when fruit load is heavy or during high winds.
Companion Planting
Good companions: Basil, marigolds, carrots, cucumbers, okra, beans, onions, and parsley — they attract beneficial insects and help deter aphids and nematodes.
Avoid: Fennel and kohlrabi, which can suppress pepper growth.
Interplanting with flowering herbs like dill or coriander invites pollinators, improving yields naturally.
Container Growing
Excellent for containers or patio gardens. Use a minimum 5–7 gallon pot (10+ for higher yield) with well-drained potting mix.
Water regularly—containers dry faster than in-ground beds. Check soil moisture daily during hot weather.
In midsummer, shade the sides of the pot to protect roots from overheating.
Fertilize lightly but consistently, as nutrients leach faster in containers.
Season Extension
Use row covers or low tunnels to start earlier in spring and extend harvests into fall.
For overwintering in frost-free regions, trim plants by one-third and move to a sheltered, sunny area.
Additional Tips – Early Jalapeño Pepper (Capsicum annuum)
Harvesting
Stage Options: Harvest pods when firm, glossy, and deep green for the classic jalapeño flavor and medium heat. Allow them to ripen to deep red for a sweeter, smokier taste and higher heat levels.
Technique: Use pruning shears or scissors to cut peppers, leaving a small portion of stem attached. Avoid pulling, which can tear branches and reduce future yields.
Frequency: Pick every few days once fruiting begins. Regular harvesting stimulates new blooms and steady production.
Maturity Signs: Slight “corking” or fine white lines near the shoulder indicate fully mature flavor and peak heat.
Flavor & Nutrition
Flavor Profile: Bright, earthy, and slightly smoky with a crisp bite. Early Jalapeños average 2,500–5,000 Scoville Heat Units, offering bold spice without overwhelming heat.
Nutrition: Excellent source of vitamins C, A, and K, plus antioxidants and capsaicin, which supports metabolism and circulation.
Flavor Tip: Moderate water stress near harvest increases both flavor intensity and heat. Overwatering produces larger but milder fruit.
Handling
Gloves: Optional for small harvests, but recommended when processing large batches to prevent skin irritation.
Work Area: Wash knives, cutting boards, and hands thoroughly with hot soapy water and a splash of vinegar to neutralize capsaicin oils.
Cooking Safety: When roasting, smoking, or dehydrating, ensure good ventilation—fumes can irritate eyes and lungs.
Storage & Preservation
Fresh Storage: Keep unwashed peppers in a ventilated bag in the refrigerator for up to two weeks.
Freezing: Slice or dice and freeze flat on a baking sheet; once solid, store in freezer bags for easy use year-round.
Drying: Red, fully mature pods can be dried at 120°F (49°C) or air-dried in a warm, shaded area. Grind into flakes or powder for use in rubs and sauces.
Smoking: Traditional chipotle is made by slow-smoking red jalapeños over mesquite or fruitwood for 24–48 hours—a living continuation of Indigenous preservation practices.
Pickling: Jalapeño M’s thick walls hold crunch beautifully in vinegar brines; add onion, carrot, and oregano for classic escabeche-style pickles.
Kitchen Use
Fresh: Dice into salsas, guacamole, or tacos for brightness and crunch.
Cooked: Stuff with cheese or meats for jalapeño poppers, sauté with onions and garlic for fajitas, or grill for smoky sweetness.
Smoked/Dried: Grind into chipotle powder or blend into BBQ rubs, chili bases, and marinades.
Pairings: Excellent with lime, cilantro, garlic, onion, cumin, tomatoes, mango, pineapple, and roasted meats.
Growing & Pruning Tips
Growth Habit: Compact 24–30" plants benefit from light staking once heavy with fruit.
Pruning: Remove lower leaves early to improve airflow and reduce soil splash. Avoid heavy defoliation.
Soil Care: Maintain even moisture and mulch to reduce fluctuations. Slight dryness promotes stronger flavor and heat.
Fertilizing: Reduce nitrogen after flowering; increase potassium for fuller pods and richer flavor.
Drainage: Essential to prevent root rot. Use well-aerated mix with compost or perlite.
Watering Rhythm: Deeply water when the top 1 inch of soil is dry. Avoid frequent shallow watering.
Heat Protection: Shade pot sides in midsummer to prevent root stress and premature blossom drop.
Companion Planting & Pollinators
Good Companions: Basil, marigolds, carrots, onions, beans, and parsley attract beneficial insects and pollinators.
Trap Crops: Radish or nasturtium can distract flea beetles and aphids.
Pollination Tip: Jalapeños are self-fertile, but bee visits improve fruit size and yield.
Seed Saving
Selection: Save seeds only from fully red, true-to-type fruits showing ideal size, shape, and flavor.
Isolation: Keep 150+ feet away from other Capsicum annuum types, or bag blossoms for purity.
Drying: Spread cleaned seeds on paper for 7–10 days in a shaded, ventilated space.
Storage: Store in airtight jars with desiccant packets in a cool, dark place.
Viability: Up to 4 years with proper care.
Common Pests & Problems – Early Jalapeño Pepper (Capsicum annuum)
Insects & Mites
Aphids (leaf curling, sticky honeydew, or sooty mold)
Controls: Spray plants with a strong stream of water to dislodge colonies. Use insecticidal soap or neem oil weekly as needed. Encourage natural predators like lady beetles and lacewings.
Spider Mites (fine stippling, yellowing, and webbing during heat or drought)
Controls: Increase humidity and hose undersides of leaves regularly. Apply horticultural oil or neem oil. Predatory mites can be introduced in greenhouses or hoop houses.
Whiteflies (tiny white insects that flutter when disturbed; sticky residue)
Controls: Use yellow sticky traps, vacuum early in the morning, and apply insecticidal soap or neem oil for ongoing suppression.
Thrips (silvery streaks, distorted leaves, and potential virus transmission)
Controls: Hang blue sticky traps, remove weeds and spent blooms, and use spinosad or insecticidal soap as needed.
Flea Beetles (shot-hole leaf damage on young plants)
Controls: Protect young transplants with floating row covers until flowering. Use trap crops like radish or apply diatomaceous earth around stems.
Cutworms (seedlings severed at the soil line)
Controls: Use collars around stems, clear debris before planting, and handpick larvae at dusk.
Caterpillars (Hornworms, Loopers) (chewed leaves or fruit)
Controls: Handpick caterpillars; apply Bacillus thuringiensis (Bt) on small larvae.
Pepper Weevil / Fruit Borers (southern regions; holes in pods, premature fruit drop)
Controls: Harvest promptly and destroy dropped or infested fruit. Keep strict sanitation and consult local extension guidance for pheromone traps.
Slugs and Snails (ragged holes in leaves, damage to low fruit)
Controls: Use beer traps, iron phosphate baits, or copper tape barriers. Pull mulch slightly away from stems to deter hiding spots.
Diseases
Bacterial Leaf Spot (water-soaked lesions that turn brown, leading to defoliation)
Prevention: Start with clean seed, avoid overhead watering, rotate crops 3+ years away from other Solanaceae, and sanitize tools regularly.
Management: Remove infected leaves. Copper sprays can slow spread and protect new growth.
Anthracnose (sunken, moldy fruit lesions on ripe pods)
Prevention: Maintain good airflow and use mulch to reduce soil splash.
Management: Remove affected fruit promptly. Apply protectant fungicides labeled for peppers if needed.
Phytophthora Blight / Root Rot (sudden wilting, dark stem lesions, fruit rot in wet soils)
Prevention: Ensure well-drained soil, raised beds, and avoid overwatering.
Management: Remove and discard infected plants; do not replant peppers in that area during the same season.
Powdery Mildew (white or grayish film on leaves in late season)
Prevention: Maintain airflow and spacing; avoid excess nitrogen.
Management: Remove the most affected leaves. Approved biofungicides or sulfur sprays can suppress outbreaks.
Verticillium / Fusarium Wilts (yellowing or wilting on one side, brown streaks inside stems)
Management: Rotate out of Solanaceae for 3+ years, solarize soil where feasible, and remove infected plants—no direct cure.
Mosaic Viruses (mottled, puckered leaves; stunting; distorted pods)
Prevention: Control aphids and thrips, remove infected plants, and sanitize hands and tools before handling other crops. Avoid tobacco contact before touching plants.
Physiological & Environmental Issues
Blossom End Rot (dry, sunken black ends on fruit)
Cause: Irregular watering or calcium transport failure.
Fix: Maintain even soil moisture, mulch after soil warms, and avoid root disturbance.
Poor Fruit Set
Cause: Temperature extremes (below 55°F or above 95°F), low light, drought, or excess nitrogen.
Fix: Use shade cloth in heat waves, water evenly, and keep fertilization moderate.
Sunscald (white or tan patches on exposed fruit)
Fix: Maintain a healthy canopy; avoid over-pruning or heavy defoliation.
Cracking or Splitting (after heavy rain or irregular watering)
Fix: Keep soil moisture consistent; harvest promptly once fruits reach full size or color.
Flavor or Heat Loss
Note: Overwatering or overfeeding can dilute capsaicin levels. Moderate stress enhances both heat and flavor.
Monitoring & Prevention — Quick Checklist
Inspect plants weekly, especially undersides of leaves.
Water at the soil level using drip or soaker hoses; if overhead watering, do so early in the day.
Maintain spacing and light pruning for airflow.
Mulch after soil warms to stabilize moisture and reduce disease splash.
Rotate crops 3+ years away from tomatoes, peppers, eggplants, and potatoes.
Clean tools and harvest equipment regularly; discard diseased fruit instead of composting.
Frequently Asked Questions (FAQs) – Early Jalapeño Pepper (Capsicum annuum)
Q: How hot is the Early Jalapeño Pepper?
The Early Jalapeño averages 2,500–5,000 Scoville Heat Units (SHU)—a medium heat level that delivers classic jalapeño warmth without overpowering a dish. Green pods have a crisp, bright spice, while red-ripe pods taste slightly sweeter and smokier.
Q: How long does it take to mature?
This early variety matures in 65–75 days from transplant, often 10–14 days earlier than standard jalapeños. You can harvest green for fresh use or wait for full red ripening to intensify sweetness and heat.
Q: How long does germination take?
Seeds usually germinate in 7–14 days when soil or tray temperatures are maintained between 75–85°F (24–29°C). Cooler conditions may delay or reduce germination rates.
Q: Do Early Jalapeños need special soil conditions?
They grow best in rich, well-drained loam with a pH between 6.0–6.8. Keep the root zone evenly moist and warm—70–85°F (21–29°C) is ideal for strong growth.
Q: What spacing do they need?
Plant seedlings 18–24 inches apart in rows 24–36 inches apart. This spacing provides airflow, reduces disease risk, and allows easy harvesting.
Q: Do I need more than one plant for pollination?
No. Jalapeños are self-pollinating, though gentle airflow and pollinator visits can improve yield and pod size.
Q: Can I grow Early Jalapeños in containers?
Yes. Use 5–7+ gallon pots with good drainage and high-quality potting mix. Containers dry faster, so check soil moisture daily during hot weather.
Q: How many peppers will one plant produce?
Under good conditions, each plant produces 25–40 pods or more per season. Consistent watering and harvesting encourage continual flowering.
Q: How should I harvest them?
Cut peppers cleanly using scissors or pruning shears, leaving a small piece of stem attached. Harvest green for the classic flavor or wait until fruits turn red for sweeter, smokier notes.
Q: What’s the best way to store or preserve Early Jalapeños?
Fresh: Refrigerate in a breathable bag for up to two weeks.
Pickled: Slice and pickle in vinegar brine for long-term storage.
Dried: Red pods can be dried and smoked into chipotle peppers.
Frozen: Slice or dice fresh pods, then freeze flat before bagging.
Q: Will jalapeños lose their heat when cooked or dried?
Cooking slightly softens heat but enhances flavor. Drying preserves most capsaicin content—especially when pods ripen fully red before processing.
Q: Are Early Jalapeños perennial?
In frost-free climates (Zones 10–12), jalapeños can grow as perennials. In colder regions, treat as annuals or overwinter indoors in bright light at 60–70°F (16–21°C).
Q: Why aren’t my plants setting fruit?
Poor fruit set often happens with temperature extremes (below 55°F / 13°C or above 95°F / 35°C), excess nitrogen, or low pollination. Provide consistent moisture, balanced feeding, and light afternoon shade during hot spells.
Q: Can Early Jalapeños cross-pollinate with other peppers?
Yes, with nearby Capsicum annuum types (like bells or cayennes). If saving seeds, isolate by 150+ feet or bag blossoms to preserve purity.
Q: How do I use them in the kitchen without overpowering a dish?
Use fresh jalapeños sparingly for brightness and texture—dice into salsas, tacos, and guacamole. Roast or smoke for deeper flavor, or stuff with cheese for mild poppers.
Q: Can Early Jalapeños be ornamental as well as edible?
Absolutely. Compact, upright plants with glossy green-to-red fruit make attractive, productive additions to gardens and containers.
Q: Are jalapeños safe to handle and eat?
Yes, but capsaicin oils can irritate skin and eyes. Wear gloves when slicing or handling large batches, and wash hands and tools thoroughly after use.
Q: Why are my peppers milder than expected?
Heat levels vary with watering, soil fertility, and weather. Peppers grown with slightly lean soil and moderate moisture usually develop more intense heat and flavor than those grown lush and wet.
History & Culture – Early Jalapeño Pepper (Capsicum annuum)
The story of the Early Jalapeño Pepper begins long before its name—rooted in the Indigenous agricultural traditions of Mesoamerica, where Capsicum annuum was first domesticated thousands of years ago. This species, carefully stewarded by the Nahua, Totonac, Mixtec, Maya, and other Native peoples, was not simply a food but a living expression of land, fire, and balance within the milpa system—the intercropping of maize, beans, and squash that sustained entire civilizations.
Among the diverse chile types nurtured by these early farmers, the jalapeño lineage emerged for its rich, balanced heat and adaptability. Its name comes from Xalapa (Jalapa), Veracruz, a region known for volcanic soils and year-round humidity—ideal conditions for peppers. Indigenous farmers developed techniques for drying and smoking ripe red pods, transforming them into chipotle, from the Nahuatl word chīlpoctli, meaning “smoked chile.” This process, still used today, preserved flavor through the rainy season and created one of the oldest known methods of food preservation in the Americas.
The jalapeño spread widely through Indigenous trade networks, carried by canoe and footpaths long before Spanish colonization. From the highlands of Oaxaca to the Yucatán coast, countless regional strains evolved—some small and fiery, others thick-walled and flavorful like the modern Early Jalapeño. Over generations, Native seedkeepers refined these varieties for specific climates and dishes, ensuring resilience, diversity, and flavor continuity.
Today, Indigenous and rural farmers across Mexico continue to grow and save jalapeño seed as part of their food sovereignty and cultural heritage. These peppers remain central to traditional cuisines—from salsas and tamales to moles and adobos—where heat serves as both seasoning and story. The Early Jalapeño represents a modern refinement of that ancient legacy, selected for shorter seasons while maintaining the bold flavor and versatility that made it a Mesoamerican staple.
To grow this pepper is to carry forward an unbroken thread of care and ingenuity—one that connects ancient milpas to backyard gardens, Indigenous resilience to modern sustainability, and the enduring spirit of chile culture to tables around the world.
Saving seeds from Early Jalapeno Pepper (Capsicum annuum):
1. Selecting Plants for Seed Saving:
Choose healthy plants with vigorous growth and abundant peppers.
Avoid plants showing signs of disease or poor growth.
2. Harvesting Seeds:
Timing: Allow the peppers to mature fully on the plant until they turn red and wrinkled.
Collection: Harvest the ripe peppers and cut them open to remove the seeds.
3. Cleaning Seeds:
Separation: Rinse the seeds to remove any remaining flesh.
Inspection: Ensure seeds are clean and free from mold or pests.
4. Drying Seeds:
Place the seeds on a paper towel or screen in a well-ventilated, dry area. Allow them to dry completely for one to two weeks.
5. Storing Seeds:
Containers: Store seeds in labeled paper envelopes or airtight containers.
Storage Conditions: Keep in a cool, dry, and dark place.
Viability: Use seeds within two to three years for best results.
6. Testing Seed Viability:
Test by placing seeds on a damp paper towel in a plastic bag in a warm place and check for germination.
Tips for Successful Seed Saving:
Isolation: Maintain distance between different pepper varieties to prevent cross-pollination.
Pollinators: Encourage pollinators for better seed production.
Record Keeping: Keep detailed records of the process.
Uses & Benefits – Early Jalapeño Pepper (Capsicum annuum)
Culinary Uses – Classic Heat with Heritage Flavor
The Early Jalapeño is the quintessential pepper for both fresh and preserved applications, embodying generations of Indigenous and Mexican culinary tradition.
Salsas & Guacamole: Diced fresh for authentic flavor and medium heat. Adds brightness and texture to salsa verde, pico de gallo, and avocado dishes.
Pickled Rings: Thick walls hold their crunch beautifully in vinegar brine — perfect for sandwiches, tacos, and nachos.
Stuffed Peppers: Slice lengthwise, remove seeds, and stuff with cheese, meats, or grains for the classic “jalapeño popper.”
Chipotle Creation: Fully red pods can be smoked and dried to make chipotles — one of the oldest preservation traditions of Mesoamerica.
Grilled or Roasted: Charring brings out sweetness and adds depth to fajitas, burritos, and roasted vegetable blends.
Canning & Sauces: Excellent in homemade hot sauces, pepper jellies, and relishes.
Preservation & Pantry Value
Freezing: Dice and freeze flat on a tray before bagging for long-term use. Perfect for soups and chilis.
Pickling: Keeps vibrant color and crunch for months; adds tangy heat to everyday meals.
Drying & Powder: Red jalapeños dry easily, yielding flavorful flakes or chipotle-style powder for seasoning.
Fermentation: Ideal for probiotic hot sauces and relishes — yields deep flavor without losing brightness.
Flavor & Nutritional Benefits
Flavor Profile: Balanced heat (2,500–5,000 SHU) with bright vegetal notes, gentle smokiness, and a subtle sweetness when ripe.
Nutrients: Rich in vitamin C, beta-carotene, potassium, and antioxidants that support immunity and circulation.
Capsaicin Benefits: Known for mild pain relief, metabolism boost, and improved blood flow.
Cultural Significance & Indigenous Roots
The Early Jalapeño carries the legacy of Indigenous Mesoamerican agriculture, where peppers were cultivated for flavor, healing, and ceremony. The process of smoking red chiles into chipotles began in these cultures — an ingenious method of preservation that still defines global cuisine today.
Growing and cooking with jalapeños continues this living agricultural lineage, passed through Indigenous farmers, community seedkeepers, and home gardeners alike. It represents both sustenance and cultural continuity — a spice born of land, care, and resilience.
Garden & Ornamental Benefits
Compact plants (24–30") produce heavy yields — excellent for small gardens and container growing.
Attractive pods ripen from green to vivid red, adding ornamental beauty while attracting pollinators.
Resilient performer: Tolerates varied climates and continues producing under moderate stress.
Excellent choice for salsa gardens, homestead growers, and small-scale seed savers.
Traditional & Practical Uses
Medicinal Heritage: Historically used by Indigenous peoples as a digestive stimulant and topical circulatory aid.
Culinary Legacy: Integral to salsas, moles, escabeches, and adobos throughout Mexican and Central American foodways.
Cultural Connection: Represents the enduring bond between Indigenous stewardship and contemporary food sovereignty.
Safety & Handling
Use gloves when cutting large batches or processing for sauce.
Avoid touching eyes or face after handling.
Wash tools and hands thoroughly after preparation.
Suggested Pairings
Savory Base: Onion, garlic, cumin, oregano, and tomato.
Bright Elements: Lime, vinegar, and citrus zest.
Proteins: Chicken, pork, beans, shrimp, and tofu.
Garden Companions: Cilantro, basil, and sweet peppers for a vibrant kitchen garden mix.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
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Alliance Of Native Seedkeepers
Pepper Seeds - Hot - Early Jalapeño Pepper
$200 USD
$600
Unit price /
Unavailable
Description
The classic garden jalapeño—faster to harvest, rich in flavor, and true to its Mesoamerican roots. The Early Jalapeño matures up to two weeks sooner than standard types, making it a favorite for short seasons and impatient gardeners alike. Compact yet productive plants produce thick-walled, glossy green pods that ripen to deep red, carrying that signature jalapeño balance of heat, tang, and freshness.
Each pod measures about 2–3 inches long, with a plump, conical shape perfect for stuffing, slicing, or pickling. When harvested green, they deliver crisp medium heat around 2,500–5,000 Scoville units—bold but manageable. Left to ripen red, their flavor deepens with a touch of sweetness and a smokier edge, ideal for drying or turning into chipotles.
The plants themselves are hardy and compact, reaching 24–30 inches tall, with strong branching that supports heavy yields throughout the summer. They’re dependable performers in both ground beds and containers, thriving under full sun and steady moisture.
Originating from the ancestral pepper traditions of Indigenous Mesoamerican agriculture, the jalapeño continues to embody the skill and care of generations of Native farmers who first domesticated Capsicum annuum. The Early Jalapeño keeps that legacy alive—robust, flavorful, and adaptable—bridging heritage and home garden abundance.
Whether you’re making fresh salsa, pickled rings, or smoked chipotle, this pepper delivers all the classic flavor you love, just a little sooner. A true staple for every kitchen garden.
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