The taste of Jalapeno but less heat. The peppers are tapered with a blund tip and grow to 6,5 cm long. The plants grow about 60 - 90 cm tall and are smaller then other Jalapeno varieties. This variety produces a abondance of mild peppers that colour from green to red. Because of the large amount of peppers the plants need to be supported. If you are looking for taste of Jalapeno without the heat than this is the one for you. Very well suited for salads, salsas, for stuffing or drying or pickling.
Soak : yes
Indoor sowing: january - february
Outdoor sowing: from may on
Germination: 10 - 21 days
Germination temp.: 25 - 30°C
Sowing depth: shallow - max. ½ cm deep
Transplant: after the second pair of true leaves
Plantdistance: 60 cm
Plant position: Hothouse or greenhouse
Days till harvest: 90 - 120
Soak the seeds about 12 hours prior to sowing in tepid water. This softens the seeds and let them germinate easier. Sow shallow - max. ½ cm deep in good sowing soil and cover them lightly. Keep the soil moist but don't let it get to wet. When you can pinch water out of it then it is too wet. Sow in trays or individual pots and cover them with a lid or some clingfilm. Keep moist, but not wet to prevent the seeds from becoming mouldy.
As soon as the seedlings emerge remove the lid or clingfilm. Transplant the seedlings to individuals pots about a couple of weeks after germination. Put them in very deep pots to give the roots enough space. The rootsystem of hotpeppers is very delicate, so you must be very carefull with it. Put the seedlings in a nice warm and sheltered spot. Preferably in a greenhouse or a hothouse. It is important to prevent that hot pepper varieties pollinate with other varieties, so keep them apart from each other. To harvest your hot peppers simply cut the fruits of with a pair of scissors.
