Greendoor - Jalapeño M – Chili Seeds

• The classic: The go-to variety for pizza toppings, nachos and stuffed chillies.
• Perfect for beginners: It is forgiving of many care mistakes and delivers a bountiful harvest even to novice gardeners.
• Good preservation: Thanks to its firm flesh, it remains wonderfully crisp even when pickled.

Plant characteristics

The Jalapeño M grows compactly and vigorously:

• Growth habit: It grows very sturdily, upright, and forms a bushy crown. A support is usually only needed if the plant is extremely heavy with fruit.
• Height: Reaches approx. 60 to 80 cm in a pot, slightly more when grown outdoors.
• Leaves: Broad-oval, dark green leaves that protect the fruit well from sunburn.
• Yield: It is a continuous-flowering variety and produces new pods continuously throughout the season.

The fruit

The pods have the typical, iconic shape:

• Shape: Cylindrical with a rounded tip, about 6 to 8 cm long and approx. 2.5 cm thick.
• Colour change: The fruits ripen from a glossy dark green to a deep red. In the catering trade, they are usually used whilst still green, but they are sweeter when fully ripe.
• Special feature: Fine, brown cork-like cracks often form on the skin (known as ‘corking’). This is not a blemish, but is regarded in Mexico as a sign of quality indicating particularly good flavour.

Flavour & heat level

The Jalapeño M offers a pleasant heat suitable for everyday use.

• Heat level: 5 to 6 (medium-hot). On the Scoville scale, it ranges between 2,500 and 5,000 SHU.
• Flavour: Fresh, juicy and slightly tart when green; sweet and spicy when red. The thick flesh provides a great mouthfeel.

Uses

The possibilities in the kitchen are almost endless:

• Jalapeño poppers: The classic – halved, stuffed with cream cheese and wrapped in bacon or breaded.
• Pickling: Sliced into rings, the perfect topping for burgers, tacos or nachos.
• Salsas: Diced for fresh ‘pico de gallo’.
• Smoking: Dried and smoked over hickory or mesquite wood, the red jalapeño becomes the famous chipotle.

Technical details

• Type: Capsicum annuum
• Contents: 10+ seeds
• Heat level: 5–6 (medium-hot)
• Sowing: February to April (start indoors)
• Maturation time: approx. 70–80 days
• Location: Full sun and warm. Regular fertilisation promotes fruit set.