Jalapeno peppers are believed to have originated in the Veracruz region of Mexico and have been cultivated by indigenous people since 7000 BC, so people have enjoyed them for a long time. However, they were not named until many centuries later. Jalapeño comes from the Mexican city of Xalapa (“hah-LAH-pah”), which was an important center for pepper cultivation and trade during the colonial period.
Today, jalapeños are widely cultivated in Mexico, the United States, and other countries around the world. It is popular with small farmers, backyard gardeners, and large commercial growers. This article will show you how to grow this popular hot pepper in your backyard or backyard.
How to Plant Jalapeño Seeds
Jalapenos are usually grown from seed. Seeds can be purchased at a garden center or online, or you can save the seeds from mature peppers. Here are step-by-step instructions for growing jalapeno peppers from seed:
Jalapeño seeds should be started indoors about 6-8 weeks before the last frost date in your area. Use a seed mix and plant the seeds about 1/4 inch deep in a small container.
Seeds need heat and light to germinate. Therefore, keep the soil temperature around 70-80 degrees Fahrenheit and place the container in a sunny window or under a grow light.
Keep the soil evenly moist but not waterlogged, and avoid allowing the soil to dry out completely.
When the plants are about 3-4 inches tall and have a few sets of leaves, they can be transplanted into larger containers or directly into the garden.
Before growing plants outdoors, they must be gradually “hardened” to suit outdoor conditions. This involves gradually exposing the plants to outside temperatures and sunlight over the course of a week or two.
When the plants are hardened off, and the weather is warm enough, they can be planted in well-drained soil with full sun exposure. This pepper prefers slightly acidic soil with a pH ranging from 6.0 to 6.8. Add compost or well-rotted compost to improve soil fertility.
Mulch around jalapeño plants to help conserve soil moisture and suppress weeds.
Water the plants regularly and add a balanced fertilizer every two weeks. Monitor pests and diseases and treat them when necessary.
Jalapenos are known to be relatively fast growing plants. Under ideal growing conditions, it can take anywhere from 70 to 85 days to mature and be ready for harvest.
Harvesting
Wear gloves when cutting hot peppers to protect your skin, as they contain capsaicin oil, which can burn your hands, eyes, nose, and mouth. Jalapeños are ready to harvest when they reach their full size and turn from green to red. However, they can be harvested while still green if desired.
Examine each pepper for signs of spoilage or disease. Anything soft, discolored, or with holes or other damage is best discarded.
Use garden shears or a sharp pair of knives to cut the peppers from the plant. Be careful not to damage the plant or any nearby peppers. Place the peppers in a basket or container, being careful not to overcrowd them. Overcrowding can damage or injure them.
After chopping the peppers, store them in a cool, dry place. You can also refrigerate them for up to two weeks or freeze them for long-term storage.
Extract the seeds
Here are the steps for extracting seeds from jalapeno peppers:
First, choose ripe peppers that are free of blemishes and have a firm texture.
Use a sharp knife to cut the peppers in half lengthwise, from stem to tip.
Use a spoon to gently remove the stem and seeds. Be careful not to touch your eyes or face when handling the seeds, as they can cause irritation.
Rinse the seeds under cool water to remove any residue or debris.
Spread it out on a paper towel or clean cloth and let it dry completely. This may take several days depending on the humidity in your area.
After drying, store them in an airtight container or envelope in a cool, dry place until you are ready to plant them.
Jalapeño Peppers in Mexican Cuisine
Jalapeno peppers are a versatile and flavorful ingredient that can add heat and complexity to many different dishes. It was introduced to Europe by Spanish explorers in the 16th century and quickly became popular in Spain and Portugal. A few centuries later, it was introduced to the United States, and quickly gained popularity among the Mexican American communities of the Southwest.
This pepper is essential to Mexican cuisine as a main ingredient in salsa, guacamole, and nachos. They are also used in pickles and can be stuffed with cheese or other fillings and grilled or baked.
Popular Varieties
The heat level of jalapeños can vary depending on growing conditions and the time of year it is harvested. In addition, the level of capsaicin (the compound responsible for heat in black pepper) can be affected by soil quality, temperature, and the amount of sunlight, resulting in different heat levels even within the same cultivar.
There are many popular varieties of jalapeños, each with its own unique characteristics and heat level. Here are some of the most common types and their heat levels:
Early Jalapeño: This variety has a moderate heat level, with 2,500 to 5,000 SHU (Scoville heat units). It also has a shorter growing season than other varieties, making it a popular choice for cool-season gardeners.
Tam Jalapeño: This is a larger variety with a slightly lower heat level, ranging from 2,500 to 8,000 SHU. It is often used in commercial salsa production because of its size and consistent flavour.
Craig’s Grande Jalapeño: This variety is one of the largest, with fruit up to four inches long. It has a temperature of 2,500 to 5,000 SHU and is known for its thick walls and sweet texture.
Mucho Nacho Jalapeño: This is a big, spicy variety, with heat levels ranging from 2,500 to 8,000 CHU. It is famous for making jalapeno poppers and other stuffed jalapeno dishes.
Purple Jalapeño: This uniquely ripening pepper turns a deep purple instead of the traditional red or green. Its heat level is similar to other jalapeno peppers, from 2,500 to 8,000 CHU.
SHU is a measure of heat or spiciness of pepper. It is named after Wilbur Scoville, an American pharmacist who developed the Scoville sensory test to measure the pungency (hotness) of chili peppers.
The amount of capsaicin, a chemical compound that stimulates heat receptors in our mouths and causes a spicy sensation, determines the level of heat in a pepper in the first place.
Growing jalapenos in a container
Jalapenos can be easily grown in containers with adequate soil, water, and sunlight. They usually don’t even need support, as they are relatively small plants and don’t grow very tall. However, if your plants become heavy or drooping, consider staking them up for additional support.
The affect of Letting Your Soil Dry Out
If you let the jalapeno plant’s soil dry out too much, it can affect the flavor of the chilies. In particular, it can increase the heat level, making it hotter if the plant is constantly supplied with adequate water.
When the jalapeno plant is dehydrated, it can produce more capsaicin, the compound responsible for the “heat” in chili peppers. It is believed to be a defense mechanism for plants to prevent animals from eating the peppers when they are suffering from drought.
While some drought stress can result in blunt pepper fruiting, too much drought stress can be detrimental to the plant’s overall health and may cause it to stop producing fruit. So, water your plants regularly to make sure they stay healthy and produce tasty, luscious peppers.
