Brown's GYO Gourmet Jalapenos

A very popular and versatile Mexican chilli which is eaten both green and red. It is named after the city of Xalapa, capital of the province of Veracruz.

The compact plants are easily managed and produce a good crop over a long season. The chillies can be harvested green or red, and when ripe can remain on the plant for several weeks without deteriorating.

The thick walled fruits are moderately hot, and are often stuffed with cream cheese before being cooked. Being crisp and juicy, they also make good salsa and are particularly good char grilled as a side dish to cold meats or curries. In Mexico ripe jalapeños are hot smoked for several days to produce chipotles, an important ingredient in Mexican cuisine.

Different strains of Jalapeño vary in growth habit and in the pungency of the chillies. Our selection is particularly compact, highly productive, and the chillies have a better flavour and a bit more pungency than the majority of strains and hybrids generally available.

When to Sow Gourmet Jalapeno Chilli Seeds

February to April

Where to Sow

Sow seed on the surface of a free draining compost in pots or trays and cover with a fine sprinkling of compost or vermiculite and place at a temperature 18-21°C until seeds germinate.

What to do next

Prick out seedlings when large enough to handle into 7cm (3in) pots and grow on underglass. Once plants reach 10cm (4in) high transplant into growbags or 25cm (10in) pots and grow on underglass. Feed once a week with tomato fertiliser once first fruits have set.

Harvest

Late July to October

Handy Tip

To help support the weight of the crop it is best to tie plants to canes as they grow.

Nutritional Values

High in vitamin C and beta carotene.

Scoville Heat Rating

2,500 to 5,000