Jalisco Jalapeno Hot Chile Pepper

58-62 days. A mainstay in Mexican and Southwest US cooking, the ever-popular Jalisco produces smooth, uniform, blunt, medium-walled, 3" by 1" Jalapenos. Producing generously on 3' tall plants, Jalisco can be used at any stage from medium green to red. But it can get hot, from 2,500 to 10,000 Scoville units, so be careful! It is popular in salsas, preserves and nachos and, an interesting little fact, it is used as a flavoring in lemonade and vodka! The smoke-dried Jalisco, known as chipotle, imparts rich, smoky flavor to simmered meats, sauces and soups. (F1.)

One packet of about 15 seeds
In stock
Item
#3655
$3.95
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  • Information
  • Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

    Average seed life: 2 years.

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Best raised as transplants sown indoors 6 to 8 weeks prior to setting out after the last spring frost date, Hot Peppers love heat: afficionados theorize that the hotter the growing conditions, the hotter the Pepper. The heat in Peppers is related to the amount of capsaicin within the tissues and seeds. We include heat unit measurements (known as Scoville units) and arrange the Peppers in ascending incendiary order! At the height of harvest, hold a roast. Place picked Peppers on a hot grill, turning them until all sides are charred and blistered black. Pile them all in a paper bag so that they steam each other's skins off. Once they are cool enough to handle, peel off the skins, remove the stems and slice into long pieces, scraping away the seeds. Freeze in airtight plastic bags for use on sandwiches and in sauces, stews and casseroles through the winter. Deer resistant.

Average seed life: 2 years.

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