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
Sunny jalapeño flavor with a golden twist. Jaloro, also known as Cal Oro, is the classic yellow jalapeño bred for bright color, clean crunch, and a friendly, medium heat. Expect fresh green pepper, citrus, and a hint of fruit over a jalapeño bite that plays beautifully in salsas, pickles, and poppers. As pods ripen they move from pale lemon to rich gold, then to tangerine and finally scarlet, giving you a painter’s palette of harvests on a single plant.
The plants are sturdy and prolific, about 2 to 3 feet tall with a well-branched habit that sets clusters of smooth, blunt-tipped pods. Deep green foliage frames the fruit so the plants read ornamental even before color breaks. Pods average 3 to 4 inches long with thick, juicy walls that deliver satisfying snap and hold texture when grilled or pickled. They roast and peel easily, and their firm flesh stuffs cleanly for jalapeño poppers and skewers.
Bite into a golden ripe pod and you get sweet pepper first, then a classic jalapeño warmth that finishes clean. In the kitchen, Jaloro shines anywhere you’d use a jalapeño but want extra color: quick refrigerator pickles, pico de gallo, tacos, nachos, and bright, golden hot sauces. Dried and ground at full red, it yields a sunny, gently smoky powder perfect for rubs, eggs, and roasted vegetables. A dependable garden workhorse with a showpiece look, Jaloro brings generous yields, festive color, and the familiar flavor everyone loves.
Timing: Start seeds 8–10 weeks before last frost. In cool or short seasons use 10 weeks for sturdy transplants.
Depth: Sow ¼" (6 mm) deep in a fine, sterile seed-starting mix. Firm lightly and mist.
Temperature (germination): Maintain 80–88°F (27–31°C) with a heat mat and thermostat for even sprouting.
Germination Time: 7–14 days typical. Allow up to 21 days for slower lots.
Moisture & Air: Keep evenly moist. Use a humidity dome with daily venting to limit damping-off.
Light (post-sprout): 14–16 hours per day. Place lights 2–4" above the canopy.
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C).
Potting Up: Shift from 2–3" cells to 4–5" pots before transplant. Set slightly deeper at each step for a firm crown.
Feeding: Begin ¼ strength balanced liquid fertilizer weekly at two true leaves. Move to ½ strength after potting up if growth slows or leaves pale. Add Ca/Mg if deficiency symptoms or blossom end rot appear.
Airflow/Conditioning: Gentle fan or daily brushing strengthens stems and reduces fungal incidence.
Soil Temperature & Transplant Timing
Rely on soil thermometers, not dates. Measure at 2–4" depth at dawn for 3–5 mornings.
Soil minimum 65°F (18°C).
Night air minimum 55°F (13°C) for dependable set.
Ideal root zone 70–85°F (21–29°C) for fast establishment.
Transplanting Outdoors
Hardening Off: 5–7 days with gradual increases in sun and breeze exposure.
Site: Full sun with good airflow. Fertile, well drained soil, pH 6.2–6.8. Warm microclimates speed yellow coloration.
Bed Prep: Work in 1–2" compost plus a balanced organic fertilizer. Avoid heavy nitrogen which delays flowering and thickens foliage at the expense of fruit.
Spacing: 16–20" (40–50 cm) between plants. 24–30" (60–75 cm) between rows.
Support: Medium plants with heavy sets benefit from a single stake, cage, or Florida weave to keep fruit off the soil.
Mulch: Apply after soil warms. Black plastic or woven fabric for earliness and weed suppression. Straw is suitable in hot regions once soils are warm.
Watering: Target 1–1.25" (25–30 mm) per week including rainfall. Water at the base and avoid wetting foliage. Keep moisture steady to limit corking or cracking.
Season Extension: Early low tunnel or row cover improves early growth. Remove or vent during bloom. Reflective mulch assists uniform coloring to yellow.
Variety-Specific Notes
Crop time: 65–75 days from transplant to first full-size yellow stage. 80–90 days to deeper orange and red if left to mature.
Harvest cues: Thick-walled jalapeño shape that colors from green to bright yellow, then orange, then red. White corking on skins is cosmetic and often increases as fruits mature.
Culinary or preservation uses: Excellent for fresh use, poppers, grilling, salsas, and pickling. Yellow stage offers a fruity jalapeño flavor. Later orange to red stages are sweeter and good for roasting and hot sauce.
Stress tolerances or sensitivities: Performs well in heat once established but is sensitive to cold soils and chilly nights. Maintain leaf canopy to reduce sunscald on light-colored pods.
Troubleshooting
Leggy seedlings: Increase light intensity and reduce temps slightly after sprout to curb stretch.
Blossom end rot on early fruit: Maintain even moisture and supply Ca. Avoid letting media dry between irrigations.
Blossom drop: Check for cold nights, excess nitrogen, or heat spikes above 95°F.
Corking or superficial cracking: Common with jalapeños and largely cosmetic. Reduce irrigation swings.
Sunscald on yellow pods: Keep moderate foliage. Use 20–30 percent shade cloth during extreme heat if needed.
Aphids and thrips: Encourage airflow, wash off early day, and apply insecticidal soap or sticky cards if pressure builds.
Fungal leaf spots: Water at soil level, widen spacing, remove affected tissue, and improve morning airflow.
How to Grow — Jaloro (Cal Oro) Jalapeño (Capsicum annuum — golden jalapeño)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost. Jaloro benefits from warm media for fast, even sprout.
Germination range: 78–85°F (25–29°C) on a heat mat; emergence typically 7–14 days. Vent domes daily and bottom-water to prevent damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights, 2–4" above seedlings. Rotate trays and use a small fan to keep plants compact.
First feeding & pot-up: Begin ¼-strength balanced fertilizer at first true leaves. Up-pot to 3–4" containers when roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure.
Transplant after nights are >55°F (13°C) and soil >60°F (16°C). Black mulch helps root warmth and drives the signature gold coloration.
Soil Preparation
Texture & pH: Loose, fertile, well-drained loam with pH 6.2–6.8.
Amendments: Mix 2–3" compost plus a light organic base charge (e.g., 4-4-4). In sandy soils, add gypsum (Ca) for cell strength and a pinch of sulfate of potash (K) to support color and wall firmness.
Raised beds/fabric pots: Improve drainage and early warmth—ideal for crisp, thick-walled jalapeños.
Watering
Provide 1–1½ inches of water per week, adjusted for heat and wind.
Water deeply but infrequently to foster deep rooting.
Best method: Drip or soaker hose at soil level reduces foliar wetness and disease.
If overhead irrigation is unavoidable, water early morning so leaves dry before dusk.
Heat/Flavor note: A steady, slightly lean moisture plan (no wilting) keeps flavor bright and walls thick; excess water can dilute heat.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks in vegetative growth.
At first blossoms, transition to a low-N, high-K program to encourage prolific fruiting and uniform golden color.
Avoid late nitrogen surges, which delay coloration and boost leaf at the expense of fruit.
Weeding & Mulching
Keep rows weed-free to protect shallow feeder roots.
Mulch (black plastic early, organic later) to:
Retain soil moisture
Suppress weeds
Stabilize soil temperatures
Hand-weed gently; root disturbance can induce corking and reduce set.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and color development.
In heat waves (>95°F / 35°C), use light afternoon shade to preserve flower viability and prevent sunscald on yellowing pods.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Jaloro sets heavy clusters; add a small cage or ring stake to keep branches upright and fruit clean.
Interplant alyssum, dill, coriander to attract hoverflies and parasitoids that keep aphids/thrips in check and support pollination.
Container Growing
Use 7–10+ gallon pots (10 gal improves wall thickness and yield) filled with a high-quality, free-draining mix.
Containers dry quickly—check moisture daily.
Shade pot sides mid-summer; elevate containers off hot surfaces. Fabric pots help with temperature control and aeration.
Pruning & Training
Tip-pinch once early to increase branching and flower sites.
Later, thin only congested interior shoots to improve airflow and even color. Heavy mid-season pruning delays harvest.
Season Extension
Row cover/low tunnels accelerate early growth; remove/vent during bloom for pollinators. In fall, a light frost cloth preserves the last golden flush.
Harvest & Seed Saving
Pick at full golden-yellow for hallmark Jaloro flavor and eye-catching color; green-stage harvests give classic jalapeño snap.
Cut, don’t pull to protect branches.
For seed, select fully golden, uniform pods from vigorous plants; dry seeds 7–10 days and store cool/dry. Isolate from other jalapeños and annuum hot types to keep the gold trait true.
Stage & color: Jaloro’s golden phenotype shines when pods turn buttery yellow to deep gold with a firm snap. You can pick green for classic jalapeño flavor, but full gold delivers sweeter depth and signature color.
Cut, don’t yank: Use sanitized pruners and leave a short stem. Pulling can bruise shoulders and reduce next flush set.
Frequent harvests: Once coloring begins, pick every 2–3 days to keep plants pumping out uniform, golden pods.
Color finish: If pods are nearly gold, let them rest 1–2 days indoors to finish; light room-temp curing evens color for market-grade presentation.
Flavor & Nutrition
Profile: Classic jalapeño green-chili brightness with a mellow, slightly fruity sweetness at full gold; heat ranges from mild-medium depending on rib content.
Nutrient bump: As color deepens, carotenoids rise, nudging vitamin A and antioxidant value upward while maintaining strong vitamin C.
Heat control: Scrape placenta and seeds to tame; smoke-roast for Chipotle-style notes with a brighter, golden twist.
Handling
Moderate gloves: Jaloro carries respectable heat—gloves recommended for big prep sessions.
Fume caution: When grilling or pan-toasting lots of rings, run a hood fan to avoid capsaicin vapor.
Storage & Preservation
Fresh storage: Keep dry, unwashed pods in a paper-lined clamshell; wash right before use to extend shelf life.
Pickling superstar: Golden rings make striking escabeche and sandwich pickles; add garlic, oregano, and bay.
Smoking: Smoke whole or halved pods over fruitwood at low heat to create a bright-tasting, golden chipotle variant; freeze or dry after smoking.
Fermentation: 2–2.5% salt mash; 10–14 days yields a sunny, jalapeño-forward hot sauce base.
Drying: Slice into coins and dehydrate at 120–125°F; grind for a sweet-heat yellow jalapeño powder.
Freezing: IQF slices for nachos, burgers, and eggs year-round.
Kitchen Use
Everyday hero: Perfect for nachos, poppers, burgers, salsas, and queso—with an eye-catching gold color.
Flavor layering: Roast or grill until blistered, then steam and peel for a sweeter, less grassy jalapeño character.
Aphids (clusters on new leaves; leaf curling, sticky honeydew leading to sooty mold)
Controls: Blast off with a strong water spray; treat with insecticidal soap or neem oil. Break ant trails that guard colonies. Encourage lacewings, lady beetles, and hoverflies by planting companion flowers like dill or alyssum.
Spider mites (stippling, bronzing, webbing in hot/dry weather)
Controls: Maintain higher humidity by mulching and watering consistently; rinse undersides of leaves; rotate neem and horticultural oil sprays. Predatory mites (Phytoseiulus persimilis) can suppress populations indoors.
Whiteflies (tiny adults flutter in clouds; sticky residue on foliage)
Controls: Yellow sticky cards at canopy level; vacuum infested foliage in early mornings; apply neem or insecticidal soap weekly. Weed control reduces alternate hosts.
Thrips (silvery streaks, deformed new growth; vectors of viruses like TSWV)
Controls: Blue sticky traps; remove weeds and spent blooms; spinosad or insecticidal soap sprays. Avoid mowing blooming weeds near pepper beds.
Flea beetles (tiny shot-holes and pits in young foliage)
Controls: Protect seedlings with row covers until flowering; trap crops (radish, mustard); sprinkle diatomaceous earth at stems.
Cutworms (seedlings cut at soil line during night)
Controls: Use collars around stems; clear debris and grass cover; scout at dusk for hand removal.
Caterpillars (fruitworms, armyworms) (chewed pods, frass pellets inside fruit)
Controls: Handpick daily; spray Bt while larvae are small; mow grassy margins to reduce moth pressure.
Pepper weevil / fruit borers (southern/warm regions; punctured pods, tunneling, premature fruit drop)
Controls: Harvest frequently; destroy dropped pods; strict sanitation; consult extension services for trap timing.
Diseases
Bacterial leaf spot (tiny, water-soaked lesions that darken and spread)
Prevention: Use certified clean seed; rotate 3+ years out of Solanaceae; avoid overhead watering; disinfect pruning tools.
Management: Remove infected foliage; copper-based sprays protect new growth.
Anthracnose (sunken, moldy lesions on ripening pods)
Prevention: Mulch to reduce splash; space plants for airflow; use drip irrigation.
Management: Remove and discard diseased pods; apply protective fungicides if wet and humid conditions persist.
Phytophthora blight / root rot (sudden wilt, dark stem bases, fruit rot at soil contact)
Prevention: Raised beds, excellent drainage, avoid saturated soils.
Management: Remove affected plants promptly; don’t replant peppers in the same location that year.
Powdery mildew (white patches on leaves, often late season)
Prevention: Maintain airflow; avoid dense foliage and excessive nitrogen.
Management: Remove worst leaves; biofungicides (potassium bicarbonate, Bacillus products) suppress spread.
Mosaic viruses (CMV, TEV, TSWV) (mottling, puckered leaves, stunting, malformed pods)
Prevention: Control aphid and thrips vectors; remove infected plants; sanitize hands/tools; avoid tobacco exposure before handling.
Physiological & Environmental Issues
Blossom end rot (dark, sunken tip of pods) — caused by irregular moisture disrupting calcium. Fix with steady watering, mulch, and balanced fertilization.
Poor fruit set — heat >95°F, cold nights, excess N, or drought. Provide shade cloth, steady moisture, and moderate feeding.
Sunscald — pale or tan patches on pods exposed to strong sun. Keep a healthy canopy to shield fruit.
Edema — corky blistering from inconsistent irrigation. Maintain steady watering cycles.
Heat variability — lush growth reduces Jaloro’s spicy heat; moderate stress enhances flavor and pungency.
Monitoring & Prevention Checklist
Inspect undersides and flowers weekly.
Drip irrigation preferred; overhead only in mornings.
Q: How hot is Jaloro?
Usually 2,000–8,000 SHU, similar to standard jalapeños. Flavor is crisp with a mild to medium burn.
Q: How long does it take to mature?
About 70–90 days from transplant. Pods ripen from green to bright yellow gold, then to orange and red if left longer.
Q: How long does germination take?
7–14 days at 75–85°F with steady moisture. Bottom heat helps ensure even sprouting.
Q: Does it need special soil conditions?
Well-drained, fertile soil with pH 6.2–6.8. Even moisture prevents corking and improves wall thickness.
Q: What spacing should I use?
16–20 inches between plants, 24–30 inches between rows for airflow and light.
Q: Do I need more than one plant for pollination?
No. Self-fertile blossoms. Airflow improves set in humid weather.
Q: Can I grow Jaloro in containers?
Yes. A 5–7 gallon pot works well. Provide full sun and regular feeding.
Q: How many peppers per plant?
Commonly 25–80 thick-walled pods per plant.
Q: How do I harvest and handle?
Snip firm yellow pods for classic Jaloro color. Use gloves if you are heat sensitive.
Q: Best ways to store or preserve?
Excellent for pickled rings, salsas, and smoking into golden chipotles. Freeze sliced or whole.
Q: Does cooking reduce heat?
Roasting softens heat and increases sweetness. Quick sauté keeps the jalapeño bite.
Q: Is it perennial?
Generally annual. Can be overwintered in bright indoor spaces after pruning.
Q: Why is my fruit corked or cracked?
Rapid growth swings or inconsistent watering. Keep moisture steady for smooth skins.
Q: Can Jaloro cross with other peppers?
Yes within C. annuum. Isolate if saving seed to maintain yellow color and jalapeño shape.
Q: How do I use it without overpowering a dish?
Remove seeds and ribs for milder heat. Add late to retain crunch and color.
Q: Is it ornamental?
Yes. Yellow lanterns against green foliage are striking in garden beds and pots.
Q: Is it safe to handle and eat?
Yes. Wash hands and tools after handling. Avoid touching eyes.
Q: Why are my pods staying green and not turning yellow?
Insufficient sun or cool nights. Allow full ripening and maximize light exposure.
Jalapeños themselves descend from ancient chiles first cultivated by Indigenous peoples of central Mexico, where they grew near Xalapa — the city that eventually lent the pepper its name. For thousands of years, these peppers were roasted, smoked, and stuffed, integrated into daily meals and ceremonies. Indigenous communities used them both as food and as medicine, valuing their stimulating heat and preservative qualities. The tradition of smoking jalapeños into chipotles has roots deep in these early practices, preserving flavor for months and adding depth to maize-based diets.
In the late twentieth century, modern breeding programs built on these Indigenous foundations. At Texas A&M University in the early 1990s, scientists developed the Jaloro — also known as Cal Oro — as the first yellow jalapeño cultivar. It was bred for disease resistance, high yields, and uniform golden color, making it appealing for commercial agriculture. Yet despite its modern origins, the Jaloro carried forward an ancient story: the adaptation of Indigenous peppers to new climates, new markets, and new uses, while retaining their essential character.
In the kitchen, Jaloro peppers offer the familiar heat and crunch of jalapeños but with a unique golden hue that brightens dishes visually as well as in flavor. Cooks roast and stuff them as they would any jalapeño, but they are equally popular sliced into salsas, pickled, or smoked into a golden chipotle. Their color has made them a favorite for creating visually striking relishes and sauces, where red tomatoes and green herbs meet yellow chile. Farmers appreciate their resilience against common pepper diseases, a trait that extends the practical legacy of Indigenous seed stewardship into the modern age of plant breeding.
Culturally, Jaloro peppers carry symbolic resonance as well. Yellow and gold tones have long been associated with fertility, vitality, and prosperity in both Indigenous and European traditions. The bright pods hanging on compact plants recall the sun’s warmth and abundance, themes as old as agriculture itself. By selecting and stabilizing such a color variant, breeders echoed the ancient practice of honoring diversity in chiles, ensuring that the crop continues to evolve in response to human creativity and need.
Today, Jaloro jalapeños are cultivated not only in Texas and Mexico but worldwide, where gardeners prize them for their productivity and unique appearance. They stand as a reminder that even modern cultivars are rooted in deep traditions — the continuation of Indigenous chile domestication that began thousands of years ago. To grow Jaloro is to join that lineage, planting golden pods that shine with both heritage and innovation.
Goal: Maintain the distinctive yellow-jalapeño identity—thick-walled, 3–4″ jalapeño-shaped pods that ripen green → bright yellow → orange/red, with crisp texture and classic jalapeño flavor—while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8–12 robust, disease-free plants with uniform jalapeño shape (blunt tip, 3–4 lobes internally), thick walls, and clean color progression to bright yellow at maturity. Plants should set heavily and hold fruit without excessive corking.
Cull off-types: Exclude plants with narrow or pointed cayenne-like pods, very thin walls, muddy/pale yellow color, excessive corking, weak branching, very late ripening, or harsh/metallic flavors. Remove plants with virus-like mosaics or chronic sunscald/cracking.
Maintain breadth: Save seed from multiple mother plants to lock in the Jaloro color trait and thick, pickling-friendly walls.
2) Harvesting Seeds
Timing: For seed, allow pods to reach full yellow (or deeper orange/red if late season allows). Keeping fruit 5–10 days past color boosts embryo completion.
Collection: Clip pods with sanitized pruners (pulling can tear nodes). Select blemish-free, fully colored fruit from several chosen plants and keep each plant’s lot labeled.
3) Cleaning Seeds
Separation: Slit pods lengthwise; scrape seeds and placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placenta.
Dry-rub + winnow option: With field-dry pods, crumble seed mass over mesh and winnow chaff; finish with a quick rinse if necessary.
Inspection: Remove pith; cull pale, flat, or immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm (70–85°F / 21–29°C), shaded, well-ventilated space; avoid direct sun and temps >95°F (35°C).
Duration: 7–14 days, stirring daily until seeds are hard and free-flowing.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes within an airtight jar/foil pouch with silica gel.
Conditions: Cool, dark, dry—refrigerator 35–45°F (2–7°C) recommended for longevity.
Viability: 3–5 years refrigerated; 5–8+ years when ultra-dry and frozen. Let containers warm sealed before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10–20 seeds on a damp towel in a vented bag at 78–82°F (25–28°C); read at 5–10 days.
Targets: ≥85% germination for fresh annuum seed.
Priming (optional): 30–60 minutes in 0.5–1% H₂O₂ or a mild kelp solution helps older seed synchronize.
Tips for Successful Seed Saving
Isolation: Jaloro is C. annuum and crosses readily with other annuum (green jalapeños, serranos, cayennes, bells). Use 150–300 ft (45–90 m) isolation; for commercial/foundation seed, bag/cage select branches or hand-pollinate.
Pollinators: Encourage beneficials generally; for bagged branches, tap/vibrate flowers daily during bloom to ensure set.
Record keeping: Document plant IDs, isolation method, harvest dates, color progression (green → yellow → orange/red), corking incidence, wall thickness, and any off-types. Photograph representative yellow pods to verify type.
Selection cues: Prioritize plants whose pods turn a clear, saturated yellow, have thick, crunchy walls, and maintain classic jalapeño flavor—ideal for standout pickles and salsas.
Culinary Uses, golden jalapeño with crisp walls
Fresh rings & dice: Use bright yellow rings in tacos, elote, burgers, and nachos—classic jalapeño crunch with sunnier fruit notes.
Pickled “gold” jalapeños: Quick pickle yellow rings with onion, carrot, garlic, bay, and Mexican oregano. The golden color creates striking, premium-looking jars.
Stuffed poppers: Thick walls and blunt tips excel for cheese/bean poppers or bacon-wrapped appetizers.
Salsa amarilla: Blend roasted yellow Jaloro with yellow tomato or tomatillo milpero, garlic, lime, and cilantro for a luminous table salsa.
Chipotle dorado: Smoke fully yellow-to-orange pods low and slow, then dry and grind for a honeyed, smoky chipotle-style powder with lighter fruit tone than red jalapeños.
Skillet bloom: Bloom minced Jaloro in oil with garlic and cumin; fold into huevos a la mexicana or spoon over frijoles for a sunshine-forward heat.
Hot sauces: Ferment or fresh-blend with pineapple, peach, or orange for bright, medium-hot sauces that stay golden.
Heat control tips: Medium heat. Remove the white pith for gentler bite; add late to keep fresh citrusy notes. Seeds add more texture than heat.
Preservation and Pantry Value
Dehydrates predictably: Medium-thick walls dry into fragrant yellow flakes/powder; color holds if kept dark and airtight.
Freezer-friendly: Freeze sliced or whole; retains crunch when used in cooked applications.
Fermentation: Produces creamy, pourable sauces with a sunny hue—excellent for market bottling.
Jar aesthetics: Golden pickles and relishes command attention at farm stands.
Flavor Benefits beyond heat
Classic jalapeño greenness layered with lemony-sweet hints at the yellow stage; deepens toward honeyed fruit as pods orange/red.
Crunchy walls deliver satisfying texture in fresh and pickled formats.
Garden and Ornamental Benefits
Heavy-setting plants with consistent 3–4″ pods that color green → clear yellow → orange/red.
Strong peduncles, good sun tolerance; excellent for containers and field rows alike.
Visual appeal: mixed-color harvests (green/yellow/orange) stand out in CSA shares.
Traditional and Practical Uses (Indigenous foodways focus)
Maize-centered plates: As with other jalapeños, Jaloro’s salsas and escabeches pair with nixtamal foods—tamales, tlacoyos, gorditas, fresh tortillas—anchoring meals rooted in Indigenous maize systems across Mesoamerica.
Adaptation of ancestral techniques: Roasting on a comal, stone-grinding on metate/molcajete, and drying/smoking for chipotle echo long-standing practices, here expressed with a yellow-fruited modern line.
Market stewardship: Color-distinct lines like Jaloro help small growers highlight diversity, connecting contemporary seedkeeping with heritage jalapeño cookery.
Safety and Handling always
Use gloves for batch slicing, smoking, and fermenting.
Ventilate when roasting or smoking; clearly label jars/powders (“medium-hot”).
Keep pickled products refrigerated after opening; use sterilized jars for shelf-stable canning per tested guidelines.
Herbs & extras: cilantro, epazote, bay, allium greens; a touch of honey with vinegar for glazes.
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 Pepper - Jaloro (Cal Oro) Jalapeño
$200 USD
$300
Unit price /
Unavailable
Description
Sunny jalapeño flavor with a golden twist. Jaloro, also known as Cal Oro, is the classic yellow jalapeño bred for bright color, clean crunch, and a friendly, medium heat. Expect fresh green pepper, citrus, and a hint of fruit over a jalapeño bite that plays beautifully in salsas, pickles, and poppers. As pods ripen they move from pale lemon to rich gold, then to tangerine and finally scarlet, giving you a painter’s palette of harvests on a single plant.
The plants are sturdy and prolific, about 2 to 3 feet tall with a well-branched habit that sets clusters of smooth, blunt-tipped pods. Deep green foliage frames the fruit so the plants read ornamental even before color breaks. Pods average 3 to 4 inches long with thick, juicy walls that deliver satisfying snap and hold texture when grilled or pickled. They roast and peel easily, and their firm flesh stuffs cleanly for jalapeño poppers and skewers.
Bite into a golden ripe pod and you get sweet pepper first, then a classic jalapeño warmth that finishes clean. In the kitchen, Jaloro shines anywhere you’d use a jalapeño but want extra color: quick refrigerator pickles, pico de gallo, tacos, nachos, and bright, golden hot sauces. Dried and ground at full red, it yields a sunny, gently smoky powder perfect for rubs, eggs, and roasted vegetables. A dependable garden workhorse with a showpiece look, Jaloro brings generous yields, festive color, and the familiar flavor everyone loves.
The taste is great and the tomato is yellow in color 1-2 lb tomatoes.
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Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
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Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
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Seeds look great 👍 and i haven't had a chance to plant any of them yet, but I will update you when I put them in a seed tray and see how many germinate.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
